Warm Piquillo and Crab Dip
4 servings
1 pound lump crab meat
¼ cup mayonnaise
¼ cup crème fraiche
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
¼ pound Manchego cheese, shredded (1 cup)
One 9-ounce jar piquillo peppers, drained and cut into strips
Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème fraiche, parsley, chives, mustard, lemon juice and ¾ cups of Manchego. Spread in an 8-by-112 inch baking dish. Top with piquillos and sprinkle with 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.
-Food and Wine September 2006