Hot Crab Dip | Recipe Cart | Recipe Cart

Ingredients

• 4 tablespoons unsalted butter
• 2 medium shallots, minced
• ¼ tsp cayenne pepper
• 2 tsp Old Bay seasoning
• 2 tsp dry mustard
• ¼ cup dry white wine
• 1 ¼ cup half-and-half
• 12 oz (1 ½ bricks) cream cheese, cut into small pieces
• 4 oz sharp white cheddar cheese, grated (about 1 ½ cups)
• 4 oz Gouda cheese, grated (about 1 ½ cups)
• Juice of 1 lemon
• 1 ½ tsp Worcestershire sauce
• 16 oz raw lump crabmeat, picked over for cartilage and broken up into smaller hunks of meat
• ¼ cup chopped fresh flat-leaf parsley, divided
• ½ sleeve of Ritz or butter crackers, crushed into pea-sized pieces