Warm Crab Dip
- Level: Easy
- Yield: About 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 123
- Sodium
- 689
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
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
Directions
- Position an oven rack 4 inches below the broiler element and heat the broiler. Butter a medium gratin dish.
- Combine the cream cheese, mayonnaise, mustard and cayenne pepper in a bowl. Season with salt and pepper. Add the tarragon and wine and stir until smooth. Using a large spatula, fold in the crabmeat, taking care not to break the lumps. Taste and adjust the seasoning with salt and pepper.
- Transfer to the prepared dish and top with the breadcrumbs. Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
- Serve warm on crackers topped with both chopped and sliced jalapenos and hot sauce on the side.