Hot Crab Dip

By LaLaCooks

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

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

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

From The Martha Stewart Show,

December 2009