Hot Crab Dip

Name: Hot Crab Dip
Yield: makes 4 cups
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)

January 26, 2012

Recipe information

Yield
makes 4 cups

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)

Preparation

Step 1
Preheat the oven to 400°F. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in the flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in the milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in the cayenne and mustard. Gradually whisk in the cheese until melted.
Step 2
Remove from heat. Stir in the lemon juice, zest, and Worcestershire. Stir in the crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
Step 3
Melt the remaining 2 tablespoons butter; stir into the bread pieces. Season with salt and pepper. Arrange the bread mixture over the crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsDip Spreads Crab Shellfish Seafood Cheddar Cheese Dairy Snack Starter Dinner Oven Bake Super Bowl Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes