Food & Cooking Recipes Appetizers Hot Crab Dip 3.2 (143) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Rate Print Share 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 Rate It Print