Thursday, January 16, 2014

Hot Crab Dip

Ohhhhhh my goodness.  This is so much better than my "throw everything in a crock pot" recipe for crab dip that I love so much.  This is much more time consuming, but so much more legit.  It was so delicious.  I ate a little bit every day for almost a week.  Don't skimp on the real, good, lump crab.  It's so worth it!  I overcooked it a little bit and the top melted together too much.

Hot Crab Dip
from Smells Like Home

4 tbsp unsalted butter
2 medium shallots, minced
1/4 tsp cayenne pepper
2 tsp Old Bay seasoning
2 tsp dry mustard
1/4 cup dry white wine
1 1/4 cup half-and-half
12 oz (1 1/2 bricks) cream cheese, cut into small pieces
4 oz sharp white cheddar cheese (about 1 1/2 cups)
4 oz Gouda cheese, grated (about 1 1/2 cups)
Juice of 1 lemon
1 1/2 tsp Worcestershire sauce
16 oz lump crabmeat
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 sleeve of Ritz or butter crackers, crushed

Preheat oven to 400F.  Set out a 13x9" or 2 quart baking dish.  In a large sauce pan, melt the butter over medium heat.  Stir in the shallots, cayenne, Old Bay and dry mustard, and cook until the shallots have softened, about 2 minutes.  Add the wine and cook for 1 minute, scraping up any bits in the bottom of the pan.  Stir in the half and half and bring the mixture to a simmer.  Add the cream cheese a couple ounces at a time, whisking to incorporate the cheese before adding more.  Turn down the heat to low.  By the handful, stir in the shredded cheeses, again combining before adding more.  Stir in the lemon juice and Worcestershire sauce and allow the whole mixture to warm through for approximately 3-5 minutes over low heat, stirring occasionally.  Fold in the crab and half of the parsley.  Transfer the dip to the baking dish and bake the dip for 15 minutes.  After 15 minutes, remove the dish from the oven and sprinkle crushed crackers over the top.  Continue to bake for an additional 10-12 minutes until the dip is hot and bubbly.  If the crackers seem to brown too quickly, lay a piece of foil over the top toward the end.  Let the dip rest for 10 minutes before sprinkling the remaining parsley over top.

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