Warm Piquillo and Crab Dip

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Ingredients

1. 1 pound lump crab, picked over
2. 1/4 cup mayonnaise
3. 1/4 cup crème fraîche
4. 2 tablespoons chopped flat-leaf parsley
5. 2 tablespoons snipped chives
6. 1 tablespoon Dijon mustard
7. 2 teaspoons fresh lemon juice
8. 1/4 pound Manchego cheese, shredded (1 cup)
9. One 9-ounce jar piquillo peppers, drained and cut into strips

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.