I would like to note that I made a very small contribution to this dish by mincing the shallots as Kurt worked on the Christmas tree...
He uses a Martha Stewart recipe. Here 'tis:
Martha Stewart's Crab Dip3 tablespoons unsalted butter
2 medium shallots, minced
1/4 teaspoon cayenne pepper
3/4 teaspoon Old Bay seasoning
1-1/2 teaspoon dry mustard
3/4 cup half and half
8 ounces cream cheese, cut into small pieces
4 ounces sharp white cheddar cheese, grated (1-3/4 cups)
3 tablespoons fresh lemon juice
2 teaspoons Worchestershire sauce
10 ounces lump crabmeat, picked over for cartilage
1/2 cup chopped fresh flat leaf parsley
2 slices white bread, crusts removed, torn into 1/4 inch pieces
1/2 teaspoon paprika
1. Preheat the oven to 400 deg. with the rack in the center. Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the shallots and cook until soft, about 2 minutes. Add 1 tablespoon of water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour the half and half into the 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 bit at a time. Stir the mixture for 2 minutes. Remove from the heat. Add the lemon juice and Worchestershire and stir to combine. Add the crabmeat and half of the parsley and stir.
2. Transfer the mixture to an ovenproof baking dish and sprinkle with the bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with the paprika. Bake for 18 to 22 minutes, until the bread pieces are golden and the dip is hot. Garnish with the remaining parsley and serve with pita cups, crudites or classic toast points. Makes 3-1/2 cups.
2 medium shallots, minced
1/4 teaspoon cayenne pepper
3/4 teaspoon Old Bay seasoning
1-1/2 teaspoon dry mustard
3/4 cup half and half
8 ounces cream cheese, cut into small pieces
4 ounces sharp white cheddar cheese, grated (1-3/4 cups)
3 tablespoons fresh lemon juice
2 teaspoons Worchestershire sauce
10 ounces lump crabmeat, picked over for cartilage
1/2 cup chopped fresh flat leaf parsley
2 slices white bread, crusts removed, torn into 1/4 inch pieces
1/2 teaspoon paprika
1. Preheat the oven to 400 deg. with the rack in the center. Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the shallots and cook until soft, about 2 minutes. Add 1 tablespoon of water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour the half and half into the 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 bit at a time. Stir the mixture for 2 minutes. Remove from the heat. Add the lemon juice and Worchestershire and stir to combine. Add the crabmeat and half of the parsley and stir.
2. Transfer the mixture to an ovenproof baking dish and sprinkle with the bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with the paprika. Bake for 18 to 22 minutes, until the bread pieces are golden and the dip is hot. Garnish with the remaining parsley and serve with pita cups, crudites or classic toast points. Makes 3-1/2 cups.
1 comment:
Oh my yumminess!!! Thanks!
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