Warm Crab Dip with Fresh Herbs

• 4 tablespoons unsalted butter
• 1 large shallot, minced
• 1 tablespoon dry vermouth
• 3/4 cup cream cheese (6 ounces), softened
• 1/4 cup creme fraiche or heavy cream
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons minced chives
• 2 teaspoons finely chopped tarragon
• Salt and cayenne pepper
• 1 1/2 pounds jumbo lump crabmeat, picked over to remove any bits of shell
• 2/3 cup coarse dry bread crumbs
• Pita chips or toasted baguette slices

1. In a medium skillet, melt 1 tablespoon of the butter.
2. Add the shallot and cook over moderate heat until just beginning to brown, 4 minutes.
3. Add the vermouth and cook until nearly evaporated, about 1 minute.
4. Remove from the heat and stir in the cream cheese, creme fraiche, mayonnaise, mustard, chives and tarragon.
5. Season lightly with salt and cayenne and scrape into a large bowl.
6. Stir in the crabmeat, breaking it up slightly with a spoon.
7. Spread the crab dip in a shallow baking dish or 12 shallow ramekins.
8. Preheat the broiler.
9. Position a rack 10 inches from the heat.
10. In a small glass bowl, melt the remaining 3 tablespoons of butter in a microwave on high heat.
11. Stir in the bread crumbs and a pinch of salt.
12. Sprinkle the crumbs over the crab dip and broil until the dip is heated through and the topping is golden, about 2 minutes; shift the baking dish for even browning.
13. Serve warm with pita chips or toasted baguette slices.

unsalted butter, shallot, cream cheese, creme fraiche, mayonnaise, mustard, chives, tarragon, salt, jumbo lump crabmeat, coarse dry bread crumbs, chips

Taken from www.foodandwine.com/recipes/warm-crab-dip-with-fresh-herbs (may not work)