Hot Crab Dip


Rich and creamy, this hot crab dip is an elegant addition to any celebration. It can be made up to 2 days in advance; store, covered, in the refrigerator. Before cooking, allow the crab mixture to return to room temperature. Serve with toasted croutes made from a French baguette, or spread on your favorite crackers. There won't be any leftovers when you serve this tasty hors d'oeuvre at your next party!


1 tablespoon butter
2 large shallots (finely minced)
2 tablespoons dry white wine or sherry
1/2 cup (4 ounces) cream cheese (softened)
1/4 cup mayonnaise
2 tablespoons heavy (whipping) cream
1 1/2 tablespoons Dijon mustard
  Kosher salt (to taste)
  cayenne pepper (to taste)
1 tablespoon finely minced fresh tarragon
1 pound lump crabmeat (drained well)
1/2 cup Ritz cracker crumbs
1/2 cup finely grated parmesan cheese


Melt the butter over medium-high heat in a medium-size skillet. Add the shallot and cook, stirring frequently, until it softens, 3 to 5 minutes. Add the wine and cook until the liquid evaporates, about 2 minutes. Remove the pan from the heat.

Add the cream cheese, mayonnaise, cream, and mustard to the skillet, stirring with a wooden spoon or rubber spatula to blend. Transfer the mixture to a large bowl.

Stir in the salt, cayenne, and tarragon. Add the crabmeat, stirring gently to combine. Transfer the mixture to a shallow baking dish.

Combine the cracker crumbs and parmesan in a small bowl. Sprinkle the mixture over the top of the crab dip.

Position a rack about 8 inches from the broiler. Preheat the broiler on high.

Broil the crab dip until it's hot and the topping is golden, 5 to 8 minutes. Serve warm with crackers or croutes.


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