Prep 15 mins
Cook 15 mins
Oh so yummy! You can make it as hot as you like. Serving this in a pumpernickel bowl is just too much. F&W Magazine, June 2007 edition. This recipe is from Cocktails 2007 from Amazing Cokctails and Bar Food. Chef Jose Garces, from Amada, Philadelphia offers a mix of traditional and inspired tapas at his spot Old City. On his menu he offers stuffed piquillo peppers - well this is just a simplified version.
- 1 lb lump crabmeat, picked over
- 1⁄4 cup mayonnaise
- 1⁄4 cup creme fraiche
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons snipped chives
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice (not the bottled kind)
- 1⁄4 lb manchego cheese, shredded (1 cup)
- 9 ounces piquillo peppers, drained and cut into strips (1 9 oz jar)
- crusty bread or rye cocktail bread or coctail pumpernickel bread or cracker, for serving
- Preheat the broiler.
- In a bowl, combine the crabmeat, mayonnaise, creme fraiche, 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 until the cheese is melted and the dip is heated through.
- Serve hot with bread or crackers.