Warm Piquillo and Crab Dip

• 1 pound lump crab, 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
• 1/4 pound Manchego cheese, shredded (1 cup)
• One 9-ounce jar piquillo peppers, drained and cut into strips

1. Preheat the broiler.
2. In a bowl, combine the crab, 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 for 5 minutes, or until the cheese is melted and the dip is heated through.
6. Serve hot.

lump crab, mayonnaise, creme fraiche, flatleaf, chives, mustard, lemon juice, manchego cheese, piquillo peppers

Taken from www.foodandwine.com/recipes/warm-piquillo-and-crab-dip (may not work)