Warm Crab Dip

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1 tablespoon unsalted butter, at room temperature, for the dish

8 ounces cream cheese, at room temperature

3 tablespoons mayonnaise

1 teaspoon Dijon mustard, or to taste

1/4 teaspoon cayenne pepper

Coarse kosher salt and freshly ground black pepper

2 tablespoons chopped fresh tarragon

2 tablespoons dry white wine

1 pound lump crabmeat, picked over for cartilage

1/2 cup panko breadcrumbs

Crackers, for serving

1 jalapeno, cored, 1/2 chopped and 1/2 sliced, for serving

Hot sauce, for serving