Deviled crab dip recipe

Ingredients

• 8 oz cream cheese, softened
• ⅓ cup creme fraiche
• ¼ cup packed tarragon leaves, chopped
• ½ cup packed parsley leaves, chopped
• 1 Tbsp toasted benne or sesame seeds plus more for garnish
• 2 tsp finely grated lemon zest plus 4 tsp. fresh lemon juice
• 2 tsp kosher salt
• ½ tsp smoked paprika
• ¼ tsp freshly ground pepper
• 1 lb lump crabmeat, picked over
• Saltine crackers and crudités, for serving

1. Preheat the oven to 350°. In a stand mixer fitted with the paddle, beat cream cheese, crème fraîche, tarragon, parsley, benne seeds, lemon zest, salt, paprika and pepper on low speed until smooth.
2. Using a spatula, gently fold in 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.