Hot Cheddar-Crab Dip
Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base -- smoother than the standard cream cheese. The result will be the hit of the party.
- Yield: Makes 4 cups
Source: Martha Stewart Living, December 2004
- 8 tablespoons (1 stick) unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dry mustard
- 4 ounces sharp white cheddar cheese, shredded (1 cup)
- 2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)
- Baguette slices, toasted, for serving (optional)
Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.