Ingredients

makes 4 cups

　　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)

　　

Step 1

Preheat the oven to 400°F. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in the flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in the milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in the cayenne and mustard. Gradually whisk in the cheese until melted.

　　

Step 2

Remove from heat. Stir in the lemon juice, zest, and Worcestershire. Stir in the crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.

　　

Step 3

Melt the remaining 2 tablespoons butter; stir into the bread pieces. Season with salt and pepper. Arrange the bread mixture over the crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.