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Ingredients
  • 8 ounces cream cheese, softened
  • ⅓ cup crème fraîche
  • ¼ cup packed tarragon leaves, chopped
  • ½ cup packed parsley leaves, chopped
  • 1 tablespoon toasted benne or sesame seeds, plus more for garnish
  • 2 teaspoons finely grated lemon zest plus 4 teaspoons fresh lemon juice
  • 2 teaspoons kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon pepper
  • 1 pound lump crabmeat, picked over
  • Saltine crackers and crudités, for serving
Steps
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