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Hot Crab Dip

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Chris could live on this if we let him.  His mother sent this recipe up from Virginia so he could have a little taste of home.  

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:
  • 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
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Photo used under Creative Commons from jeffreyw