Name: Deviled Crab Dip
Total time: 40 min
Yield: 8 to 10
Ingredients: 8 ounces cream cheese (softened); ⅓ cup crème fraîche; ¼ cup tarragon leaves (packed, chopped); ½ cup parsley leaves (packed, chopped); 1 tablespoon toasted benne or sesame seeds (plus more for garnish); 2 teaspoons lemon zest (plus 4 fresh lemon juice finely grated); 2 teaspoons kosher salt; ½ teaspoon smoked paprika; ¼ teaspoon Pepper; 1 pound lump crabmeat (picked over); Saltine crackers and crudit (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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