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Ingredients

Serves 12 to 16; makes about 2 quarts

• 1 tablespoon olive oil
• 1 cup chopped onions
• 1 cup chopped red bell peppers
• 1 tablespoon minced garlic
• 2 teaspoons coarse salt
• 1 tablespoon plus 1 teaspoon Emeril's Original Essence
• 1 pound cream cheese, at room temperature
• 1 cup mayonnaise
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon minced scallions
• 1 tablespoon fresh lemon juice
• 1 pound lump crabmeat, picked through for shells and cartilage
• 1/2 cup saltine or butter cracker crumbs
• 2 tablespoons unsalted butter, melted
• Toast points or crackers, for serving

Description

Satisfy Hungry Holiday Guests With This Mouthwatering Crab Dip From Chef Emeril Lagasse\'s 'Emeril\'s Potluck' Cookbook. Also Try: Corn Cakes With Christmas Caviar

Martha Stewart