Warm Crab Dip w/ Fresh Herbs

total time:: 30 min

Makes 12 servings

Tangy, nutty and velvety-textured, the crème fraiche sold in the U.S. is rather like a luxe sour cream. It’s easy to make your own. Combine: 1 cup heavy cream with 2 tablespoons buttermilk in a glass jar or bowl. Cover and let sit at room temperature for 8 to 24 hours, or until thick and creamy. Stir and use.

ingredients

4 Tablespoons unsalted butter
1 large shallot, minced
1 Tablespoon dry vermouth
3/4 cup cream cheese (6 ounces), softened
1/4 cup crème fraiche or heavy cream
1/4 cup mayonnaise
2 Tablespoons Dijon mustard
3 Tablespoons chives, minced
2 teaspoons tarragon, finely chopped
Salt
Cayenne pepper
1 1/2 pounds jumbo lump crab meat, picked over to remove any bits of shell
2/3 cup coarse dry bread crumbs
Pita chips or toasted baguette slices

directions

1
1. In a medium skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until just beginning to brown, 4 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Remove from the heat and stir in the cream cheese, crème fraiche, mayonnaise, mustard, chives and tarragon. Season lightly with salt and cayenne and scrape into a large bowl. Stir in the crab meat, breaking it up slightly with a spoon. Spread the crab dip in a shallow baking dish or 12 shallow ramekins.
2
2. Preheat the broiler. Position a rack 10 inches from the heat. In a small glass bowl, melt the remaining 3 tablespoons of butter in microwave on high heat. Stir in the bread crumbs and a pinch of salt. Sprinkle the buttery crumbs over the crab dip and broil until the dip is heated through and the topping is golden, about 2 minutes; shift the baking dish for even browning. Serve warm with pita chips or toasted baguette slices.

notes

*Make ahead: The recipe can be prepared through Step 1 and refrigerated overnight. Return to room temperature before broiling. Recommended Wine: Dry, light, crisp Champagne

Source: Food and Wine Annual Cookbook 2005