Ingredients:
- 3 tbsps unsalted butter
- 2 green onions, minced
- ½ tsp cayenne pepper or less or less according to taste
- 1 tsp Old Bay seasoning
- 1 ½ tsps dry mustard
- ¾ cup half-and-half (Coffee Cream)
- 8 oz cream cheese, cut into small pieces – you can use the lower fat version
- 4 oz sharp cheddar cheese, grated
- 3 tbsps lemon juice
- 2 tsps Worcestershire sauce
- 10 oz lump crabmeat – pick over it to get rid of any cartilage etc
- ½ cup fresh parsley, chopped
- Panko bread crumbs
- 1 tsp paprika
How To Make:
Preheat the oven to 400F and put the rack in the center.
In a medium saucepan over medium heat, melt 2 tbsps of the butter then add the shallots and cook until they’re soft.
Add 1 tbsp water and simmer for like 30 seconds, then stir in the cayenne, Old Bay, and dry mustard. Pour the half-and-half in and bring the whole thing to a simmer, then slowly mix in the cream cheese until it’s all incorporated.
Note: if your stove is too hot for these steps, your dip will curdle
Whisk in the cheddar cheese then stir 2-3 minutes. Take it off the heat and stir in the lemon juice and Worcestershire.
Incorporate the crab and half of the parsley.
Pour the mixture into an ovenproof baking dish and sprinkle with the Panko.
Dot on the remaining tablespoon of butter, then sprinkle the paprika
Bake until the breadcrumbs are golden and the dip is hot, approx 20 minutes.
Remove from the oven and sprinkle the remaining parsley over the top.
Serve with baguette , crostini, pita, anything really