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Preheat oven to 400° F. You'll need a 13x9-inch or 3-quart baking dish - no need to grease it.
In a large skillet, melt the butter over medium heat. Stir in the shallots, cayenne, Old Bay, and dry mustard, and cook until the shallots have softened, about 2 minutes. Add the wine and cook for 1 minute, scraping up any bits on the bottom of the pan.
Stir in the half-and-half and bring the mixture to a simmer. Add the cream cheese a couple ounces at a time, whisking to incorporate the cheese before adding more. Turn down the heat to low. By the handful, stir in the shredded cheddar and Gouda, again combining into the mixture before adding more. Stir in the lemon juice and Worcestershire sauce and allow the whole mixture to warm through for 3 to 5 minutes over low heat, stirring occasionally. Fold in the crab and half of the parsley.
Transfer the dip to the baking dish and bake the dip for 15 minutes. After 15 minutes, remove the dish from the oven and sprinkle crushed crackers over the top. Continue to bake for an additional 10 to 12 minutes, until the dip is hot and bubbly. If the crackers seems to brown too quickly, lay a piece of aluminum foil over the top towards the end. Let the dip rest for 10 minutes before sprinkling the remaining parsley over the top and serving.