3 servings coarse kosher salt and pepper black freshly ground
3 servings round buttery crackers for serving
8 ounces cream cheese at room temperature
1 teaspoon dijon mustard to taste
2 tablespoons cooking wine dry white
2 tablespoons tarragon fresh chopped
3 servings hot sauce for serving
1 jalapeño cored sliced chopped for serving
1 pound lump crab meat picked over for cartilage
3 tablespoons mayonnaise
0.5 cup panko breadcrumbs
1 tablespoon butter unsalted for the dish at room temperature
Equipment
bowl
oven
broiler
spatula
Directions
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.
