Rating: 3.58 stars
661 Ratings
  • 5 star values: 161
  • 4 star values: 202
  • 3 star values: 177
  • 2 star values: 103
  • 1 star values: 18

A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.

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  • Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.

Cook's Notes

Sturdy breads and crackers such as sourdough crisps or bread sticks are best suited to dips with chunky ingredients like crabmeat.

Reviews (1)

661 Ratings
  • 5 star values: 161
  • 4 star values: 202
  • 3 star values: 177
  • 2 star values: 103
  • 1 star values: 18
Rating: Unrated
01/10/2017
Delicious. I didn't do the bread part, everything else exactly the same. Served with those thin triangular Triscuits. Hit of the party.