• prep: 0 hr
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servings:

Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base -- smoother than the standard cream cheese. The result will be the hit of the party.

• 8 tablespoons (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 6 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon cayenne pepper
• 2 teaspoons dry mustard
• 4 ounces sharp white cheddar cheese, shredded (1 cup)
• 2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon
• 2 teaspoons Worcestershire sauce
• 10 ounces lump crabmeat, picked over
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper
• 1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)
• Baguette slices, toasted, for serving (optional)

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