Hot Crab Dip

By Beekohead

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

Preparation

Step 1

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.