Name: Deviled Crab Dip
Total time: 40 min
Yield: 8 to 10
Ingredients: 8 ounces cream cheese, softened; 1/3 cup crème fraîche; 1/4 cup packed tarragon leaves, chopped; 1/2 cup packed parsley leaves, chopped; 1 tablespoon toasted benne or sesame seeds, plus more for garnish; 2 teaspoons finely grated lemon zest plus 4 teaspoons fresh lemon juice; 2 teaspoons kosher salt; 1/2 teaspoon smoked paprika; 1/4 teaspoon pepper; 1 pound lump crabmeat, picked over; Saltine crackers and crudités, for serving

Preheat the oven to 350°. In a stand mixer fitted with the paddle, beat all of the ingredients through the pepper on low speed until smooth. Using a spatula, gently fold in the crab. Transfer to a 1-quart baking dish and bake until heated through and the edges are bubbling, 20 minutes. Garnish with more benne seeds and serve with crackers and crudités.

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Deviled Crab Dip

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