Deviled Crab Dip

date night menu
Photo courtesy of Kindred

Food Culture of the South

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Makes about 6 cups

  • 1 pound cream cheese
  • ½ ounce tarragon, chopped
  • 1 ounce parsley, chopped
  • 2 lemons, juiced and zested
  • 1 tablespoon smoked paprika,Salt and pepper to taste
  • ½ cup cultured cream
  • 2 pounds crab meat

Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with paddle attachment, combine all ingredients but crab and mix until smooth. Remove bowl from mixer and fold in crab by hand. Transfer dip to an oven safe dish and bake in oven until top is light golden brown and sides start bubbling. Enjoy while hot.

Note: Heavy cream can substitute for cultured cream.

  • From chef Joe Kindred of Kindred in Davidson, North Carolina

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