Follow these steps for perfect results
lump crabmeat
picked over
mayonnaise
creme fraiche
flat leaf parsley
chopped
chives
snipped
Dijon mustard
fresh lemon juice
manchego cheese
shredded
piquillo peppers
drained and cut into strips
coctail pumpernickel bread
for serving
Preheat the broiler.
In a bowl, combine the lump crabmeat, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice, and 3/4 cup of the Manchego cheese.
Spread the mixture evenly in an 8-by-11-inch baking dish.
Top the mixture with the piquillo peppers and sprinkle with the remaining Manchego cheese.
Broil the dip until the cheese is melted and the dip is heated through.
Serve hot with coctail pumpernickel bread or crackers.
Expert advice for the best results
For a spicier dip, add a pinch of red pepper flakes.
Serve with toasted baguette slices instead of crackers.
Make sure the crabmeat is well-drained to avoid a watery dip.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and broiled just before serving.
Serve in the baking dish, garnished with extra parsley or chives.
Serve hot with bread or crackers.
Accompany with a crisp white wine.
Its crisp acidity complements the richness of the dip.
Discover the story behind this recipe
Inspired by Spanish tapas culture.
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