2012 Warrick White Reserve — Baked Crab Dip

2012 Warrick White Reserve – Barrel-fermented and aged for 24 months in French oak, the 2012 Warrick White Reserve is a full-bodied blend of Chardonnay and Viognier.

Baked Crab Dip

Yields about 2 cups

1 T olive oil
1/2 onion, diced
2 cloves garlic, chopped finely
8 oz fresh crab meat
4 oz cream cheese, at room temp
4 oz mascarpone cheese, at room temp
2 T heavy cream
1 T fresh lemon juice
zest of 1/2 lemon
1 T chopped parsley
1 tsp salt
1/2 tsp ground black pepper

Topping for baking:

1/4 c panko bread crumbs
2 T butter, melted
1 T chopped parsley
zest of 1/2 lemon

Preheat oven to 425.

Heat a skillet over medium heat. Add the olive oil, then the onion. Saute until beginning to turn translucent, then add garlic. Saute until fragrant. Remove from heat and let cool.

In a bowl, flake the crab, removing pieces of shell if you find them. Stir in the cream cheese and mascarpone until well combined. Add the lemon juice, heavy cream, salt and pepper, chopped parsley, and lemon zest and mix well. Stir in the sauteed onion and garlic and taste for seasoning. Pour into an oven safe dish.

Mix topping ingredients together and pour over the top of the crab dip.

Bake until slightly browned on top and bubbly, approximately 10 minutes.