Warm Piquillo and Crab Dip

Name: Warm Piquillo and Crab Dip
Total time: 25 min
Yield: 4
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

3,163 Ratings
1 Review

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. More Party Dip Recipes

By Jose Garces

September 2006

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Warm Piquillo and Crab Dip

Gallery

Recipe Summary

Ingredients

Directions

Serve With

Reviews (1)

All Reviews for Warm Piquillo and Crab Dip

Your Profile

Warm Piquillo and Crab Dip

Gallery

Recipe Summary

Ingredients

Directions

Serve With

Reviews (1)

All Reviews for Warm Piquillo and Crab Dip