| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | About 3 cups |
Ingredients
- 1 tablespoon unsalted butter, at room temperature, for the dish
- 8 ounces cream cheese, at room temperature
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard, or to taste
- 1/4 teaspoon cayenne pepper
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons dry white wine
- 1 pound lump crabmeat, picked over for cartilage
- 1/2 cup panko breadcrumbs
- Crackers, for serving
- 1 jalapeno, cored, 1/2 chopped and 1/2 sliced, for serving
- Hot sauce, for serving
Instructions
- Position an oven rack 4 inches below the broiler element and heat the broiler. Butter a medium gratin dish.
- Combine the cream cheese, mayonnaise, mustard and cayenne pepper in a bowl. Season with salt and pepper. Add the tarragon and wine and stir until smooth. Using a large spatula, fold in the crabmeat, taking care not to break the lumps. Taste and adjust the seasoning with salt and pepper.
- Transfer to the prepared dish and top with the breadcrumbs. Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
- Serve warm on crackers topped with both chopped and sliced jalapenos and hot sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 314 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 123 mg |
| Sodium | 689 mg |