Hot Crab Dip
Ladies and Gents… If you are looking to make a statement at your next party, you are in the right place. This dip is everything. My mom used to make this when I was a kid for catering jobs, and it was by far my favorite. So much so that I would request it every year for my birthday dinner. It’s rich, creamy, cheesy, and it pairs perfectly with warm crusty bread and a fine Chianti. So cozy up by the fire, opens a bottle, and dig in…I won’t judge if you end up eating it right out of the pot with a spoon. It’s that good!
2 tablespoons Butter
1 Shallot, minced
1/2 yellow Onion, finally diced
1 teaspoon Old Bay seasoning
1 1/2 teaspoon Dry Mustard powder
1/4 teaspoon Cayenne Pepper
3/4 cup Heavy whipping Cream
8 oz Cream Cheese, softened
2 cups shredded sharp White Cheddar
3 teaspoons Worcestershire Sauce
1/2 cup chopped Parsley
3 tablespoons Lemon Juice
1 lb lump Crabmeat (you can use less. I alway buy it at Costco and that’s the size they sell)
Baguette or crackers for serving.
Preheat the oven to 400.
Melt the butter over medium heat in a large saucepan.
Add onions and shallots, cook until soft.
Add one tablespoon of water before adding all of your spices and dry mustard to keep them from sticking to your pan.
Pour in cream and let simmer for 3 minutes on low.
Add lemon juice and Worcestershire sauce and parsley stir.
Slowly add cream cheese, a few small chunks at a time, until it’s all been incorporated.
Add 1 3/4 cups shredded cheddar a little at a time so it won’t clump up, and continue to stir.
Last and most importantly, add that crab, and mix it up!! Let simmer for a few more minutes until the cheese is all melted.
Pour into an oven-safe baking dish and top with the remaining shredded cheddar.
Bake for 15 minutes until the edges are bubbly.
Remove from oven and top with a little parsley for garnish and serve with toasted baguette or crackers. Then get ready to be asked to bring this to every event you attend from here on out. You are now the crab dip lady. You are welcome!
Cheers Babes
XOXO
