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    • 10 oz Lump crabmeat


    • 1/2 cup Flat-leaf parsley, fresh
    • 2 Shallots, medium


    • 3 tbsp Lemon juice, freshly squeezed
    • 1 1/2 tsp Mustard, dry
    • 2 tsp Worcestershire sauce

    Baking & Spices

    • 1/4 tsp Cayenne pepper
    • 3/4 tsp Old bay seasoning
    • 1/2 tsp Paprika

    Bread & Baked Goods

    • 1 Toast points
    • 2 slices White bread


    • 3 tbsp Butter, unsalted
    • 8 oz Cream cheese
    • 3/4 cup Half-and-half
    • 4 oz White cheddar cheese, sharp

    Hot Crab Dip -- Martha Stewart

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