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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat the broiler.
2. In a bowl, combine the crabmeat, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego.
3. Spread in an 8-by-11-inch baking dish.
4. Top with the piquillos and sprinkle with the remaining Manchego.
5. Broil until the cheese is melted and the dip is heated through.
6. Serve hot with bread or crackers.
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