Warm Crab Dip with Fresh Herbs

Ingredients

• 1/4 c. mayonnaise
• 4 T. unsalted butter
• 1 large shallot, minced
• 1 T. dry vermouth
• 3/4 c. (6 oz.) cream cheese, softened
• 1/4 c. creme fraiche or heavy cream
• 2 T. Dijon mustard
• 3 T. minced chives
• 2 t. finely chopped tarragon
• salt and cayenne pepper
• 1 1/2 pounds jumbo lump crabmeant
• 2/3 c. coarse dry bread crumbs
• pita chips or toasted baguette slices

Directions

1. In a medium skillet, melt 1 T. of the butter. Add the shallot and cook over moderate heat until just beginning to brown.
2. Add the vermouth and cook until nearly evaporated, about 1 minute.
3. Remove from heat and stir in the cream cheese, crème fraiche, mayonnaise, mustard, chives and tarragon. Season lightly with salt and cayenne and scrape into a large bowl.
4. Stir in the crabmeat, breaking it up slightly with spoon. Spread the crab dip in a shallow baking dish or 12 shallow ramekins.
5. At this point, you can refrigerate overnight and return to room temperature before next step.
6. Preheat the broiler. Position a rack 10 inches from the heat.
7. In a small glass bowl, melt the remaining 3 T. of butter in the microwave on high heat.
8. Stir in the bread crumbs and a pinch of salt.
9. Sprinkle the crumbs over the crab dip and broil until the dip is heated through and the topping is golden. About 2 minutes – shift the baking dish for even browning.
10. Serve warm with pita chips or toasted baguette slices.