Recipe courtesy of Judiann Woo
25 min
10 min
15 min
4 cups


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 medium shallots, minced
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon crab-boil seasoning (recommended: Old Bay)
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup half-and-half
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 ounces sharp white Cheddar cheese, grated
  • 1/2 cup chopped flat-leaf parsley, plus more for garnish
  • 12 ounces fresh jumbo lump crab meat, picked over for cartilage
  • Sliced baguette, crackers, or toast points, for serving


Preheat the oven to 400 degrees F. Butter or coat with nonstick spray, 2 or 3 small or 1 large ovenproof baking dish. In a small saute pan, melt the 2 tablespoons butter and oil together and cook the shallots until soft and translucent. In a stand mixer fitted with a paddle attachment, mix the cream cheese, crab-boil seasoning, cayenne pepper, half-and-half, lemon juice, and Worcestershire sauce until well combined. Add the sauteed shallots, grated Cheddar cheese, and most of the parsley. Mix by hand until incorporated. Gently fold in the crabmeat, being sure not to overmix or break up the crab too much.

Transfer the dip to the prepared baking dish and bake, covered with foil, until the dip is hot, about 10 to 20 minutes depending on the size of the dish. Remove the foil and bake an additional 5 to 10 minutes, until slightly golden on top. Sprinkle with the remaining parsley and serve hot with sliced baguette, crackers, or toast points for dipping. Garnish with fresh parsley.


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