DEVILED CRAB DIP

For less party stress, combine the dip ingredients a day in advance and refrigerate overnight. The next day, simply bake 20 minutes before party time.

8 ounces cream cheese, softened

⅓ cup crème fraîche or sour cream (for a slightly

creamier dip, use 1/2 cup)

¼ cup packed tarragon leaves, chopped

1/2 cup packed parsley leaves, chopped

1 tablespoon toasted benne or sesame seeds plus more

for garnish

2 teaspoon finely grated lemon zest plus 4 teaspoons

fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon smoked paprika

¼ teaspoon freshly ground pepper

1 pound lump crabmeat, picked over

Saltine crackers and crudités, for serving

Preheat the oven to 350 degrees. In a stand mixer fitted with the paddle, beat cream cheese, crème fraîche, tarragon, parsley, benne seeds, lemon zest and juice, salt, paprika and pepper on low speed until smooth. Using a spatula, gently fold in crab. Transfer to a 1-quart baking dish and bake until heated through and the edges are bubbling, 20 minutes. Garnish with more benne seeds and serve with crackers and crudités. Makes 8 to 10 servings.

Per serving, based on 8: 186 calories (percent of calories from fat, 67), 13 grams protein, 2 grams carbohydrates, trace fiber, 14 grams fat (8 grams saturated), 84 milligrams cholesterol, 727 milligrams sodium. Adapted from “Potluck” by the Editors of Food & Wine. Copyright 2018 Oxmoor House.