Deviled crab dip recipe

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  • Yield: 10 Servings
  • Total Time: 40 Minutes

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
How to Make It
  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.
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