Warm Piquillo and Crab Dip
Foodandwine.com
Foodandwine.com
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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

Instructions

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