Yield:  1 Quart


3 tablespoons unsalted Butter
2 medium shallots; finely chopped
1/4 teaspoon cayenne pepper
3/4 teaspoon Old Bay Seasoning
1/2 tablespoons dry mustard
3/4 cup half & half
1/2 lb cream cheese
1 tablespoon fresh lemon juice
2/3 tablespoon Worcestershire sauce
1 lb lump crab meat; picked over for cartilage
1/2 cup fresh flat-leaf parsley; chopped
2 each french baguettes; sliced


Heat oven to 400°F with the rack in the center. Melt butter in saucepan over medium heat. Add the shallots and cook until soft. Add 1 T water and simmer for 30 sec. Stir in spices until well combined. Stir in half & half and bring to simmer. Slowly whisk in cream cheese. Cook for 2 minutes. Turn off heat. Add lemon juice and Worcestershire sauce and stir to combine. Add crabmeat and half of the parsley and stir.

Transfer to a baking dish and bake for 20 minutes.  Sprinkle with almonds and paprika.

For a lovely display on buffet, serve in bread bowls.