Crab Dip

A gold standard in many home cook's repertoire, this rendition balances out the naturally rich and creamy crab dip with bold seasonings like dry mustard powder, Worcestershire, and lemon juice.

3 Tbsp. unsalted butter
2 medium shallots, minced
¼ tsp. ground cayenne pepper
¾ tsp. Old Bay seasoning
1½ tsp. dry mustard
¾ cup half-and-half cream
8 oz cream cheese, cut into small pieces
4 oz sharp white cheddar cheese, grated on the large holes of a box grater (about 1¾ cups)
3 Tbsp. lemon juice, freshly squeezed
2 tsp. Worcestershire sauce
10 oz lump crabmeat, picked over for cartilage
½ cup fresh flat-leaf parsley, chopped
2 slices white bread, crusts removed, torn into ¼" pieces
½ tsp. ground paprika

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6) with a rack in the center.

Melt 2 Tbsp. butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 Tbsp. 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.

Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining Tbsp. butter; sprinkle with paprika.

Bake until bread pieces are golden and dip is hot, 18-22 minutes. Garnish with remaining ¼ cup parsley and serve with toast points.

Makes 3½ cups.

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