Warm Piquillo & Crab Dip

• 1 pound 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
• 1/4 pound Manchego cheese, shredded (1 cup)
• One 9-ounce jar piquillo peppers, drained and cut into strips
• Crusty bread or crackers, for serving

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.

lump crabmeat, mayonnaise, creme fraiche, flatleaf, chives, mustard, lemon juice, manchego cheese, piquillo peppers, crusty bread

Taken from www.foodandwine.com/recipes/warm-piquillo-and-crab-dip-cocktails-2007 (may not work)