Instructions:

The Sanderling Crab Dip

Source: Executive Chef Christine Zambito - The Sanderling, Duck, North Carolina

8 ounces lump crab meat (make sure
    there are no shells)
8 ounces cream cheese
1 small red pepper, small diced
1 small yellow pepper, small diced
2 scallions, cut 1/4-inch thick
Salt
Freshly ground black pepper
1 teaspoon lemon juice

In small mixing bowl, mix cream cheese until smooth (by hand or with a mixer). Add all ingredients except crab meat and continue to mix until well blended. Gently fold in crab meat. Put mixture into an oven-safe container and bake at 350 degrees F for 15 to 20 minutes until warm throughout and lightly brown on top.

Serve warm with crackers and breadsticks.

NOTE: This can be stored before baking for 1 to 2 days.