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
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