Crab Creme Freiche Dip

• Sea-Salt Toasts
• 1 baguette, cut into 1/2-inch slices
• 2 tablespoons unsalted butter, melted
• Flaky sea salt
• Crab-Creme-Fraiche Dip
• 1 tablespoon olive oil
• 2 shallots, finely chopped (about 3/4 cup)
• 8 ounces cream cheese
• 1/4 cup plus 2 tablespoons creme fraiche
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• Finely grated zest from 1 medium lemon
• 1 pound jumbo lump crabmeat
• 2 tablespoons finely chopped chives
• Salt and freshly ground black pepper

1. DIRECTIONS
2. 1. Make the sea-salt toasts: Preheat the oven to 350u0b0. Brush the baguette slices with butter and sprinkle with sea salt. Place in the oven and bake until golden and crisp, about 10 minutes.
3. 2. Make the dip: In a medium skillet set over medium heat, warm the olive oil. Add the shallot and cook until soft and translucent, 5 to 7 minutes. Stir in the cream cheese, creme fraiche, mustard, cayenne and lemon zest and cook, stirring, until smooth and creamy, about 1 minute. Stir in the crabmeat and chives and season with salt and pepper. Heat until the mixture is warmed through, about 1 minute. Transfer the dip to a bowl, garnish with black pepper and serve warm with the sea-salt toasts.

salt, baguette, unsalted butter, salt, olive oil, shallots, cream cheese, ubc, mustard, ubc, lemon, lump crabmeat, chives, salt

Taken from www.epicurious.com/recipes/member/views/crab-creme-freiche-dip-52812111 (may not work)