Recipe Database
Warm Piquillo Crab Dip
Warm Piquillo Crab Dip

1 lb. lump crab meat
1/4 c. mayo
1/4 c. creme fraiche
2 Tbl. chopped parsley
2 Tbl. snipped chives
1 Tbl. Dijon mustard
2 tsp. fresh lemon juice
1/4 lb. Manchego cheese, shredded (1 cup)
1 nine oz. jar piquillo peppers, drained and cut into strips

Preheat the broiler. In a bowl, combine the crab, mayo, creme fraiche,parsley,chives, mustard, lemon juice and 3/4 c. of the Manchego. Spread the crab mixture in an 8-by-11 baking dish. Top with the piquillos and sprinkle with the remaining Manchego. Broil about 7 inches from the heat until the cheese is melted and the dip is warmed through. Serve at once. Serve with crusty bread.