• Fast
• Make-Ahead
• Staff Favorite

Ingredients

1. 4 tablespoons unsalted butter
2. 1 large shallot, minced
3. 1 tablespoon dry vermouth
4. 3/4 cup cream cheese (6 ounces), softened
5. 1/4 cup crème fraîche or heavy cream
6. 1/4 cup mayonnaise
7. 2 tablespoons Dijon mustard
8. 3 tablespoons minced chives
9. 2 teaspoons finely chopped tarragon
10. Salt and cayenne pepper
11. 1 1/2 pounds jumbo lump crabmeat, picked over to remove any bits of shell
12. 2/3 cup coarse dry bread crumbs
13. Pita chips or toasted baguette slices

Directions

1. In a medium skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until just beginning to brown, 4 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Remove from the heat and stir in the cream cheese, crème fraîche, mayonnaise, mustard, chives and tarragon. Season lightly with salt and cayenne and scrape into a large bowl. Stir in the crabmeat, breaking it up slightly with a spoon. Spread the crab dip in a shallow baking dish or 12 shallow ramekins.
2. Preheat the broiler. Position a rack 10 inches from the heat. In a small glass bowl, melt the remaining 3 tablespoons of butter in a microwave on high heat. Stir in the bread crumbs and a pinch of salt. Sprinkle the crumbs over the crab dip and broil until the dip is heated through and the topping is golden, about 2 minutes; shift the baking dish for even browning. Serve warm with pita chips or toasted baguette slices.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight. Return to room temperature before broiling.