Crab Dip

For the Crumb

1/4 cup panko bread crumbs
1/4 cup reggiano cheese
1 teaspoon parsley

Combine these ingredients and set aside.

For the Base

2 tablespoons butter
1 teaspoon garlic
1 tablespoon lemon juice
8 ounces heavy whipping cream
4 ounces cream cheese, soft and cut into 1/2-inch cubes
2 ounces plus 1 tablespoon reggiano cheese
1 teaspoon Worcestershire
green Tabasco to taste
red Tabasco to taste
kosher salt to taste
white pepper to taste
1/2 pound Dungeness crabmeat

Preheat oven to broil, set rack 4 inches from top. Sauté butter, garlic, and lemon juice. Add heavy cream and bring to a bubble. Lower heat and whisk in the softened cream cheese and reggiano until thick and creamy. Adjust seasoning with Worcestershire, both green and red Tabasco, kosher salt, and white pepper—should be spicy, tangy, and rich. Add Dungeness crabmeat and heat through (do not break up the precious lumps of crab). Toss creamy crab into a properly sized ovenproof casserole dish. Top with the crumb and place in the oven. Broil until golden brown, hot, and bubbly. Remove from oven and enjoy with tortilla chips, cut vegetables, or toasted bread. Serves 6.