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Warm Crab Dip with Fresh Herbs

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Warm Crab Dip with Fresh Herbs

  • fast FAST
  • make ahead MAKE-AHEAD
  • staff favorite STAFF FAVORITE
TOTAL TIME: 30 MIN
SERVES: 12
ingredients
  • 4 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 tablespoon dry vermouth
  • 3/4 cup cream cheese (6 ounces), softened
  • 1/4 cup crème fraîche or heavy cream
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons minced chives
  • 2 teaspoons finely chopped tarragon
  • Salt and cayenne pepper
  • 1 1/2 pounds jumbo lump crabmeat, picked over to remove any bits of shell
  • 2/3 cup coarse dry bread crumbs
  • 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.

wine recommendation A ripe but crisp Riesling will highlight the sweet crab and have enough body to complement the cream cheese. Look for an American example such as the 2003 Jekel Monterey. Alternatively, pick a bright, light sparkling wine such as the nonvintage Argyle from Oregon to contrast with the dip's creamy texture.

Search for easy-to-find dry, light, crisp champagne
Recipe by Grace Parisi
From Fast Seafood Recipes, Fast Seafood Recipes
This recipe originally appeared in November, 2004.