Ingredients
1 tbsp. olive oil
1 c. chopped onions
1 c. chopped red bell peppers
1 tbsp. minced garlic
2 tsp. Coarse salt
1 tbsp. Emeril’s Original Essence
1 tsp. Emeril’s Original Essence
1 lb. cream cheese
1 c. mayonnaise
1/4 c. chopped fresh flat-leaf parsley
1 tbsp. minced scallions
1 tbsp. fresh lemon juice
1 lb. lump crabmeat
1/2 c. saltine or butter cracker crumbs
2 tbsp. unsalted butter
Toast points or crackers
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Heat 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.Step 3Place 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.Step 4In 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.Step 5Serve with toast points or crackers. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
