Hot Cheddar and Gruyere Crab Dip

Serves 6

Ingredients

2 tablespoons unsalted butter
1/2 cup finely diced onion
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 tablespoon all purpose flour

1/2 cup dry white wine
2/3 cup whole milk
1 cup sharp cheddar cheese, shredded
1/2 cup shredded Gruyere
8 ounces lump crabmeat, picked over for shells
1/2 teaspoon paprika
Fresh parsley or thyme for garnish
Toasted baguette slices or crackers for serving

Instructions

1. Sauté the aromatics

1. Melt the butter in a medium saucepan over medium heat.

2. Add the onion, celery and red bell pepper. Cook 5 to 7 minutes until softened and fragrant.

3. Stir in the garlic, thyme, salt, pepper and cayenne. Cook 1 minute.

2. Build the creamy base

1. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.

2. Slowly whisk in the milk and Worcestershire.

3. Bring to a gentle simmer and cook 2 minutes until slightly thickened.

3. Add the cheeses

1. Reduce heat to low.

2. Add the cheddar and Gruyere in small handfuls, stirring until completely melted and smooth.

4. Add the crab

1. Remove the pan from the heat.

2. Gently fold in the crabmeat, keeping some larger pieces intact for texture.

3. Taste and adjust seasoning if needed.

5. Broil

1. Transfer the mixture to a shallow, broiler safe baking dish.

2. Sprinkle a little extra cheddar or Gruyere on top and dust lightly with paprika.

3. Broil for 3 to 5 minutes until browned, bubbling and lightly crisp on top.

6. Serve

1. Let the dip cool for 5 minutes.

2. Garnish with parsley or thyme.

3. Serve with toasted baguette slices or crackers.

To Toast Baguette for Serving

1. Slice baguette into 5 to 7 mm slices.

2. Brush one side lightly with olive oil and sprinkle with a pinch of salt.

3. Bake at 350 degrees for 8 to 12 minutes until lightly golden but still tender in the center.

4. Optionally broil 10 seconds for deeper color.

Wine Pairing

This dip pairs beautifully with the 2021 Daou Chardonnay. The wine’s tropical fruit, vanilla and bright acidity cut through the richness of the cheese while enhancing the sweetness of the crab. The oak and subtle butterscotch notes complement the broiled crust of the dip.