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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a staple at any party I throw, or am invited to. I serve it with french bread or melba toast, but corn chips & crackers work well too. Ingredients:
3 tbsp unsalted butter |
2 medium shallots |
1 tsp cayenne pepper |
1 1/2 tsp old bay seasoning |
1 1/2 tsp dry mustard |
1 cup half & half |
8 ounces cream cheese, cubed |
4 ounces gruyere cheese, grated to yield 2 cups |
3 tbsp lemon juice |
1 tbsp worcestershire sauce |
16 ounces lump crabmeat, picked over for cartilage |
1/2 cup chopped fresh parsley |
2 slices white, crusts removed, torn into 1/4-inch pieces |
3/4 tsp paprika |
Directions:
1. Preheat oven to 400°, with rack in center.
2. Melt 2 Tbsp of the butter in a medium saucepan over low heat.
3. Add shallots and sauté until soft, about 2 minutes.
4. Add 1 Tbsp of water and simmer 30 seconds.
5. Stir in cayenne, Old Bay, and dry mustard until well combined.
6. Add half & half to saucepan and bring to a simmer.
7. Slowly whisk in the cream cheese a few pieces at a time.
8. When cream cheese is fully incorporated, whisk in gruyere cheese a bit at a time.
9. Stir the mixture for 2 minutes.
10. Remove from heat and add lemon juice and Worcestershire, stir to combine.
11. Add crab meat & half of the parsley and stir.
12. Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with paprika.
13. Bake for 18-22 minutes, until the bread pieces are golden and dip is hot.
14. Garnish with remaining parsley and serve.
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