Ingredients:

6 tbsp…Unsalted Butter
4…Medium Shallots, minced
1/2 tsp…Cayenne pepper
1.5 tsp…Old Bay
3 tsp…Dry Mustard
16oz…Cream Cheese
12oz…Half & Half
8oz…Sharp White Cheddar Cheese–grated
6 tbsp…Lemon Juice
4 tsp…Worcestershire Sauce
16oz…Lump Crabmeat
1 tsp…Paprika

Adopted from our friend,
Emily Cooper
from Trans-Global.

Directions:

In a medium saucepan, melt butter. Add shallots and cook until soft.

Pour half & half and lemon juice into sauce pan and heat over medium heat. Add sharp white cheddar (half at a time) and stir until melted. Add cream cheese and mix evenly.

Reduce heat to low, add the crabmeat and Worcestershire sauce. Stir in evenly. Finally add cayenne pepper, Old Bay, and dry mustard. Stir evenly from top to bottom.

Transfer to chafing dish or serving bowl and top with paprika. Serve with crackers–wheat thins are ideal.