Piquillo peppers are not spicy rather they have terrific flavor that almost resembles a bell pepper but not as sweet. You can find them in specialty food stores in the canned foods isle.
- 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
- 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.
Warm Piquillo and Crab Dip
Piquillo peppers are not spicy rather they have terrific flavor that almost resembles a bell pepper but not as sweet. You can find them in specialty food stores in the canned foods isle. 
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