Hot Crab Dip
Ingredients:
2 Tbsp Unsalted Butter
2 Medium Shallots, Minced
1 Tbsp water
1/4 tsp Cayenne Pepper
3/4 tsp Old Bay Seasoning
1 1/2 tsp Dry Mustard
3/4 cup Half and Half
8 oz Cream Cheese, cut into small pieces
4 oz Sharp white cheddar, crated on large hold in box grater to approx 1 3/4 cups
3 Tbsp fresh lemon juice
2 tsp Worcestershire Sauce
16 oz Lump Crabmeat, picked and cleaned
1/4 cup chopped fresh flat leaf parsley
1/2 tsp paprika
Directions:
2 Tbsp Unsalted Butter
2 Medium Shallots, Minced
1 Tbsp water
1/4 tsp Cayenne Pepper
3/4 tsp Old Bay Seasoning
1 1/2 tsp Dry Mustard
3/4 cup Half and Half
8 oz Cream Cheese, cut into small pieces
4 oz Sharp white cheddar, crated on large hold in box grater to approx 1 3/4 cups
3 Tbsp fresh lemon juice
2 tsp Worcestershire Sauce
16 oz Lump Crabmeat, picked and cleaned
1/4 cup chopped fresh flat leaf parsley
1/2 tsp paprika
Directions:
- Pre-measure and prep all ingredients into containers prior to beginning to cook
- Pre-heat oven to 400 degrees
- Melt 2 Tbsp butter in large saute pan, cook shallots for 2 minutes
- Add 1 tbsp water, simmer 30 seconds
- Stir in cayenne pepper, Old Bay and dry mustard
- Pour in half and half and bring to a simmer
- Whisk in cream cheese until melted
- Whisk in cheddar cheese until melted
- stir for 2 minutes until relatively smooth
- Remove from heat
- Add lemon juice and Worcestershire Sauce, stir
- Add crabmeat and parsley, stir gently not to break up crab.
- Sprinkle with paprika
- Transfer to an oven proof dish and back 18-22 minutes until it is hot and bubbly
- serve with crackers