Recipe: Hot Crab Dip (using cream cheese and cheddar, Martha Stewart)

HOT CRAB DIP

"A longtime party favorite, this dip contains a number to assertive seasonings that balance the richness of the cheeses and the crab."

3 tablespoons unsalted butter, divided use
2 medium shallots, minced
1 tablespoon water
1/4 teaspoon ground cayenne pepper
3/4 teaspoon Old Bay seasoning
1 1/2 teaspoon dry mustard
3/4 cup half-and-half
1 (8 ounce) package cream cheese, cut into small pieces
4 ounces sharp white cheddar cheese (grated on the large holes of a box grater to yield 1 3/4 cups)
3 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
10 ounces lump crabmeat, picked over for cartilage
1/2 cup chopped fresh flat-leaf parsley, divided use
2 slices white bread, crusts removed, cut into 1/4-inch pieces
1/2 teaspoon paprika
Toast points or crackers, for serving*

Preheat oven to 400 degrees F 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 1/4 cup of the parsley.

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.

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

Makes 3 1/2 cups
Adapted from source: Martha Stewart's Hors d'oeuvres Handbook