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1
Position an oven rack 4 inches below the broiler element.
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2
Preheat the broiler.
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3
Butter a medium gratin dish.
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4
To make the dip, combine the cream cheese, goat cheese, mayonnaise, mustard, and cayenne pepper in a double boiler over medium heat.
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5
Season with salt and pepper.
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6
Add the wine and herbs and stir until smooth.
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7
Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
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8
Taste and adjust the seasoning with salt and pepper.
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9
Transfer to the prepared baking dish and top with the breadcrumbs.
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10
Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
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11
Serve warm.
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12
Instead of a double boiler, combine the ingredients in the gratin dish.
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13
Cover with plastic wrap and refrigerate until ready to cook.
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14
When ready to cook, remove from the refrigerator and let warm to room temperature.
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15
Top with breadcrumbs and bake at 350F until heated through, bubbling, and golden brown, about 25 minutes.
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16
You can skip the gratin dish, breadcrumbs, and broiling altogether.
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17
Simply transfer the hot mixture from the double boiler into a chafing dish, fondue pot, or the setup described in Caterers Trick, below, and serve with water crackers or toasted slices of baguette.
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18
Chafing dishes are excellent for a crowd, but are often too large for smaller parties.
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19
Heres an alternative that works well for foods like soups, dips, and sauces.
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20
On a heatproof surface, make a pot stand out of bricks or glass bricks, arranged in an open square or triangle.
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21
Place a sterno cup in the center and rest a heavy-duty pot on the bricks.
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22
I like the casual look of aged bricks and an enameled pot for a simple buffet.
