1 For the crab dip:
1 cup cream cheese
1/2 cup mayonnaise
1 tablespoons Dijon mustard
1/2 tablespoons lemon juice
About 1 tablespoon extra-virgin olive oil — optional
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives
1 1/2 cup fresh lump crabmeat — (about 12 ounces)
For the crackers:
2 clove garlic — minced
1/4 bunch fresh flat-leaf parsley — chopped
1/2 stick butter — melted
30 saltine crackers (1 packet)
1 pt cherry tomatoes
2 tablespoons balsamic vinegar
Extra-virgin olive oil — optional
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F.

For the crab dip:
In a food processor add the cream cheese, mayonnaise, and Dijon and
blend until smooth. Then add the lemon juice and olive oil, if
desired, and season with salt and freshly ground black pepper.
Process until well combined, scraping down the sides with a rubber
spatula as you go. Dump the mixture into a large mixing bowl and fold
in the chopped chives and crabmeat. Adjust seasoning with salt and
pepper then cover and set aside in the refrigerator.

For the crackers:
Meanwhile, prepare the saltines. Make a garlic butter by combining
the minced garlic with parsley and melted butter. Lay out a flat