Mrs. Chef wanted crab dip for her birthday celebration, since we are eating outside and she wanted something warm and cozy.

Makes enough for 10-20ppl, depending on what else you are having. There will be 6 adults tonight, and we are eating about 1/3 of this recipe tonight and the rest tomorrow.

Saute on medium heat in a heavy bottom pot/pan (preferably non-stick) a brunoise (very small dice) of 1/4 onion, 1 stalk of celery, 1/2 of a small shallot, and 2 garlic cloves in 2 tbs of butter with 1 tsp of old bay until the onions are clear. Add 1 cup of good white wine and reduce until almost dry. Add 1 cup of heavy cream, 1lb of cream cheese and 1 cup of half and half. Simmer on low/med heat, stirring constantly to help the cream cheese melt. Add a pinch of salt and fresh pepper, 1 tbs of worcestershire, hot sauce and a dash of dijon. Stir well and taste--adjust salt and pepper.

Add 1/2 lb of jumbo lump crab (reserve the other half) that's been picked over for shells. Use an immersion blender to puree until the crab meat is broken down. Add the remaining lump crab and about 1oz of freshly grated parm. Stir and adjust seasonings (old bay, salt, hot sauce, worcestershire).

Pour into an oven safe casserole dish (all in one large dish or break it up into smaller dishes). From here, you can chill it and reheat in the oven or out it right into a 400 degree oven (top with shredded cheese if desired) until the top is bubbly brown. I like to add some more freshly grated parm to the top to help brown. You can broil it but BE CAREFUL NOT TO BURN IT.

Serve with baguette slices... i like to butter them and toast them in the oven or on the griddle.