INGREDIENTS
10 oz
Lump crabmeat
1/2 cup
Flat-leaf parsley, fresh
2
Shallots, medium
3 tbsp
Lemon juice, freshly squeezed
1 1/2 tsp
Mustard, dry
2 tsp
Worcestershire sauce
1/4 tsp
Cayenne pepper
3/4 tsp
Old bay seasoning
1/2 tsp
Paprika
1
Toast points
2
slices White bread
3 tbsp
Butter, unsalted
8 oz
Cream cheese
3/4 cup
Half-and-half
4 oz
White cheddar cheese, sharp