Hot Crab Dip

Name: Hot Crab Dip
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; 0.25 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; 0.5 cup saltine or butter cracker crumbs; 2 tablespoons unsalted butter, melted; Toast points or crackers, for serving

3.2

(143)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on February 11, 2021

Servings:

16

Yield:

2 quarts

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
¼ 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
½ cup saltine or butter cracker crumbs
2 tablespoons unsalted butter, melted
Toast points or crackers, for serving

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.

Originally appeared: The Martha Stewart Show, December 2009, The Martha Stewart Show, Episode 4069