Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine (e.g., Pinot Grigio)
  • 8 ounces cream cheese, softened
  • 1/2 cup good quality mayonnaise
  • 1/4 cup sour cream or crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded Gruyère cheese
  • 1/2 cup finely grated Parmesan cheese
  • 8 ounces lump crab meat, well drained and picked over
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Smoked paprika (for dusting)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or oven-safe skillet.
  2. Melt butter in a medium saucepan over medium heat. Sauté minced shallots until softened (about 3 minutes). Add garlic and cook for 30 seconds until fragrant.
  3. Whisk in the flour until a smooth paste (roux) forms. Cook for 1 minute, stirring constantly.
  4. Pour in the white wine, scraping up any browned bits, and cook until the liquid is nearly evaporated.
  5. Reduce heat to low. Whisk in the softened cream cheese until completely smooth. Then, mix in the mayonnaise, sour cream, Dijon, Old Bay, lemon juice, and pepper until uniformly combined. Remove from heat.
  6. Gently fold in half of the Gruyère and Parmesan cheeses, followed by the drained crab meat. Be gentle to keep the crab lumps intact.
  7. Transfer the mixture to the prepared baking dish or skillet. Mix the remaining cheeses and sprinkle evenly over the top.
  8. Bake for 20–25 minutes, or until the dip is heated through, bubbling around the edges, and the topping is golden brown.
  9. Let rest for 5 minutes before serving. Garnish with fresh parsley and a light dusting of smoked paprika. Serve immediately with sturdy crackers or crusty bread.