Food & Cooking Recipes Appetizers Hot Cheddar-Crab Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Rate Print Share Yield: 4 cups Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base—smoother than the standard cream cheese. The result will be the hit of the party. Ingredients 8 tablespoons (1 stick) unsalted butter 1 medium onion, finely chopped 2 garlic cloves, minced 6 tablespoons all-purpose flour 1 ½ cups milk ¼ 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) Directions Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted. Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish. Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices. Cook's Notes Serve this dip with plenty of toasted baguette slices or crackers. Originally appeared: Martha Stewart Living, December 2004 Rate It Print