Piquillo Crab Dip


  • 1 pound lump crab, picked over
  • 1/4 cup mayonnaise
  • 1/4 cup crème fraiche
  • 2 tablespoons chopped parsley
  • 2 tablespoons snipped chives
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/4 pound Manchego cheese, shredded (1 cup)
  • 1 - 9 ounce jar Napoleon 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 3/4 cup Manchego. Spread the crab mixture in an 8 x 11 inch 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 or crostini