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Warm Piquillo and Crab Dip

Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot.
Easy Way Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.

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  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • Fast
  • Make-Ahead
  • Staff Favorite
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Recipe

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

Directions

  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.

Serve With

    Crusty bread or crostini.

Reviews

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User Reviews

(Average Rating)

Made this for thanksgiving - yum!

Posted by: miss_p on November 17, 2007

rating

I halved the recipe exactly as lump crab is pretty expensive and made the dip in an 8x8 dish.  That would be enough to feed four people.  My husband and I were not that thrilled with the taste...almost "too" crabby and we thought it needed something more or different.  This was just okay and I wouldn't serve it again.

Posted by: medinamom on October 4, 2007

rating
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