Crab Dip

• 1 tablespoon unsalted butter, at room temperature, for the dish
• 4 ounces cream cheese, at room temperature
• 4 ounces fresh goat cheese, at room temperature
• 3 tablespoons Mayonnaise (page 282)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• Coarse salt and freshly ground black pepper
• 2 tablespoons dry white wine
• 2 tablespoons chopped mixed fresh herbs (such as flat-leaf parsley, chives, chervil, or tarragon)
• 1 pound jumbo lump or lump crabmeat, picked over for cartilage
• 1/2 cup fresh or panko (Japanese) breadcrumbs

1. Position an oven rack 4 inches below the broiler element.
2. Preheat the broiler.
3. Butter a medium gratin dish.
4. To make the dip, combine the cream cheese, goat cheese, mayonnaise, mustard, and cayenne pepper in a double boiler over medium heat.
5. Season with salt and pepper.
6. Add the wine and herbs and stir until smooth.
7. Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
8. Taste and adjust the seasoning with salt and pepper.
9. Transfer to the prepared baking dish and top with the breadcrumbs.
10. Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
11. Serve warm.
12. Instead of a double boiler, combine the ingredients in the gratin dish.
13. Cover with plastic wrap and refrigerate until ready to cook.
14. When ready to cook, remove from the refrigerator and let warm to room temperature.
15. Top with breadcrumbs and bake at 350F until heated through, bubbling, and golden brown, about 25 minutes.
16. You can skip the gratin dish, breadcrumbs, and broiling altogether.
17. Simply transfer the hot mixture from the double boiler into a chafing dish, fondue pot, or the setup described in Caterers Trick, below, and serve with water crackers or toasted slices of baguette.
18. Chafing dishes are excellent for a crowd, but are often too large for smaller parties.
19. Heres an alternative that works well for foods like soups, dips, and sauces.
20. On a heatproof surface, make a pot stand out of bricks or glass bricks, arranged in an open square or triangle.
21. Place a sterno cup in the center and rest a heavy-duty pot on the bricks.
22. I like the casual look of aged bricks and an enameled pot for a simple buffet.

unsalted butter, cream cheese, goat cheese, mayonnaise, mustard, cayenne pepper, salt, white wine, herbs, lump, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/crab-dip-380285 (may not work)