INGREDIENTS 

  • 14 ounces lump crab meat
  • ½ teaspoon paprika
  • ½ cup panko breadcrumbs
  • 3 sprigs thyme
  • 2 springs parsley
  • 2 tablespoons lemon juice
  • ¾ cup pecorino cheese
  • 1 baguette
  • Olive oil 
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 2 cups half & half
  • 1 teaspoon old bay
  • 2 shallots, minced
  • ¼ teaspoon cayenne powder
  • 1 teaspoon dry mustard
  • 4 ounces cream cheese
  • 2 ounces aged white cheddar, grated
  • 2 tablespoons worcestershire sauce

Method

  • Preheat oven to 350⁰F. 
  • Place a pan on low heat, melt 2 tablespoons of butter and cook shallots for 2 minutes.
  • Add flour and combine evenly.
  • Add half and half, paprika, dry mustard, cayenne, old bay and worcestershire sauce.
  • Bring to a boil and simmer slowly for 5 minutes.
  • Add cheddar and cream cheese, whisk until cheese is fully melted.
  • Fold in crab meat.
  • Season with salt and pepper; mix in lemon juice.
  • Melt remaining tablespoon of butter and add chopped thyme and parsley.
  • Toss herbed butter with panko and pecorino cheese.
  • In a small baking dish (5 inches), add the crab dip then top with panko mixture. Bake at 350⁰F for 15-20 minutes, until top is browned.
  • Thinly slice the baguette and lightly drizzle with olive oil. Place on a preheated grill for 2-3 minutes. Serve alongside crab dip. 

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