HOT CRAB DIP

Hot Crab Dip image

Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook. Also try:Corn Cakes with Christmas Caviar

Provided by Martha Stewart

Yield Makes about 2 quarts

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onions
1 cup chopped red bell peppers
1 tablespoon minced garlic
2 teaspoons coarse salt
1 tablespoon plus 1 teaspoon Emeril's Original Essence
1 pound cream cheese, at room temperature
1 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon minced scallions
1 tablespoon fresh lemon juice
1 pound lump crabmeat, picked through for shells and cartilage
1/2 cup saltine or butter cracker crumbs
2 tablespoons unsalted butter, melted
Toast points or crackers, for serving

Steps:

Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.
In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes.
Serve with toast points or crackers.

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