Crab Dip (Cajun)

Satisfy hungry holiday guests with this mouthwatering crab dip.

1 Tbsp. extra-virgin olive oil
1 cup onions, chopped
1 cup red bell peppers, chopped
1 Tbsp. garlic, minced
2 tsp. sea salt
1 Tbsp. + 1 tsp. Emeril's Essence
1 lb cream cheese, at room temperature
1 cup mayonnaise
¼ cup fresh flat-leaf parsley, chopped
1 Tbsp. scallions, minced
1 Tbsp. lemon juice, freshly squeezed
1 lb lump crabmeat, picked through for shells and cartilage
½ cup saltine or butter cracker crumbs
2 Tbsp. butter, melted

To Serve:
toast points or crackers

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 tsp. salt, and 1 tsp. Essence. Cook, stirring, until vegetables are soft, 2-3 minutes. Remove from heat and set vegetables aside.

Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining tsp. salt, and remaining Tbsp. 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 qt baking dish.

In 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.

Serve with toast points or crackers.

Makes about 2 qts or 12-16 servings.