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Hot Cheddar-Crab Dip
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
8 tablespoons (1 stick) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
6 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon cayenne pepper
2 teaspoons dry mustard
4 ounces sharp white cheddar cheese, shredded (1 cup)
2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon
2 teaspoons Worcestershire sauce
10 ounces lump crabmeat, picked over
2 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)
Baguette slices, toasted, for serving (optional)
Cook's Notes
Serve this dip with plenty of toasted baguette slices or crackers.
Gallery
Hot Cheddar-Crab Dip
Recipe Summary
Yield: Makes 4 cups
Gallery
Hot Cheddar-Crab Dip
Hot Cheddar-Crab Dip
Hot Cheddar-Crab Dip
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dry mustard
- 4 ounces sharp white cheddar cheese, shredded (1 cup)
- 2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)
- Baguette slices, toasted, for serving (optional)
Directions
Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.
Cook's Notes
Serve this dip with plenty of toasted baguette slices or crackers.
Cook’s Notes
Serve this dip with plenty of toasted baguette slices or crackers.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Hot Cheddar-Crab Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hot Cheddar-Crab Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
