Warm Piquillo and Crab Dip

By west757

A quick and easy appetizer. Perfect for the holiday. Inspired by Jose Garcias.

Ingredients

• 1 pound lump crab, picked over
• 1/4 cup mayonnaise
• 1/4 cup crème fraîche
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons snipped chives
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/4 pound Manchego cheese, shredded (1 cup)
• One 9-ounce jar piquillo peppers, drained and cut into strips

Preparation

Step 1

Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème fraîche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego. Spread in an 8-by-11-inch baking dish. Top with the piquillos and sprinkle with the remaining Manchego. Broil for 5 minutes, or until the cheese is melted and the dip is heated through. Serve hot.
SERVE WITH Crusty bread or crostini.