Instructions

1. Preheat broiler to 500F.
2. Combine the bread and milk in a small bowl and set aside for 5 minutes.
3. Using a blender, purée the milk and bread until very smooth, then force the mixture through a fine mesh strainer.
4. In a 3-quart saucepan, warm the butter over medium-low heat. Add the tarragon and sauté gently, just until it becomes fragrant and begins to sizzle, about 2 minutes.
5. Add the onion and continue sautéing for 5 to 6 minutes, until the onion is translucent and soft.
6. Add the crab, Cayenne pepper and the milk mixture to the pan, then stir gently until thoroughly combined and warm.
7. Remove the pan from the stove and fold in the heavy cream.
8. Season to taste with kosher salt and freshly ground black pepper.
9. Transfer to a warmed serving dish.
10. Serve warm with toasted baguette slices.
11. Transfer the crab mixture to your preheated serving dish. Evenly cover the dip with grated Parmesan cheese and broil for 5 minutes.
12. Allow the crab dip to rest for 5 minutes before serving with toasted country bread.