helpful hints
Serve this crab dip with torn bread pieces, crisp flatbread or vegetable crudités

Substitute about 1/2 pound of cooked, chopped shrimp for the crabmeat

make ahead tips
Make dip up to one day in advance.  Store in ovenproof dish and keep chilled.  When ready to serve, let dish sit at room temperature about 15 minutes.  Then bake as directed.   

A must have appetizer for your next cocktail party menu

Spicy Hot Crab Dip

Also try one of these seafood appetizer recipes
mini salmon cakes
mini crab cakes with mango salsa
shrimp scampi platter 

Rich and Hot Crab Dip 
Makes about 4 cups 

3 tablespoons unsalted butter
2 medium shallots, minced
1/4 tsp. cayenne pepper
3/4 tsp. Old Bay seasoning
1 1/2 tsp. dry mustard
3/4 cup half-and-half
8 oz. cream cheese, cut into small pieces
1 3/4 cups. sharp white Cheddar cheese (about 4 oz.), large grate 
3 T. fresh lemon juice
2 tsp. Worcestershire sauce
10 oz. lump crab meat, picked over for cartilage
1/2 cup chopped fresh flat-leaf parsley
2 slices white bread, crusts removed, torn into 1/4-inch pieces
1/2 teaspoon paprika

Preheat oven to 350 degrees with the rack in the center. 

Melt 2 tablespoons of the butter in a medium saucepan over low heat.   Add the shallots and cook slowly until soft, about 10 minutes. Stir in the cayenne, Old Bay and dry mustard until well-combined. Pour the half-and-half into the saucepan, raise heat to low-medium and bring to a simmer.  Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the Cheddar cheese a little bit at a time. Stir the mixture for 2 minutes, being careful not to boil or scorch.  Remove from the heat. Add the lemon and Worcestershire and stir to combine. Add the crabmeat and half the parsley and stir gently.  

Transfer the mixture to an ovenproof baking dish and sprinkle with the bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with the paprika. Bake for 18 to 22 minutes, until the bread pieces are golden and the dip is hot. Garnish with the remaining parsley.