Hot Crab Dip
"Source: The Wednesday Chef via Martha Stewart's Hors D'oeuvres Handbook, which is a classic — I've had this book for over 10 years, and every time I open it, I find new inspiration.Watch a video of Martha making the dip here...."
INGREDIENTS
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3 tablespoons unsalted butter
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2 medium shallots, minced
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1/4 teaspoon cayenne pepper
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3/4 teaspoon Old Bay seasoning
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1 1/2 teaspoon dry mustard
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3/4 cup half-and-half
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8 ounces cream cheese, cut into small pieces
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4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
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3 tablespoons freshly squeezed lemon juice
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2 teaspoons Worcestershire sauce
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10 ounces lump crabmeat, picked over for cartilage
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1/2 cup chopped fresh flat-leaf parsley
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2 slices white bread, crusts removed, torn into 1/4-inch pieces (optional, I skipped this step, but it's probably a nice touch)
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1/2 teaspoon paprika
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bread, crackers, toast points for serving
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extra lemon for serving, optional (I like a little extra)
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