Friday, August 24, 2012

Over the top Crab Dip

I found these amazing fresh Piquillo peppers (lovely little spanish sweet pepper) at the farmer's market the other day and was thinking about stuffing them with crab meat. I even got the fresh crab at the market. But once I got the peppers roasted and peeled I just didn't have the energy to deal with stuffing them so I just topped the crab dip with them and baked it. Served on crusty bread - no one would dare to complain!

Warm Pepper and Crab Dip serves about 4

about 1/2 pound of fresh picked crab meat
couple tablespoons mayo
skwirt of lemon juice
1/4 cup goat cheese (I used Redwood Hill 3 peppercorn)
3-4 Piquillo peppers roasted and peeled or use other fresh peppers
drizzle of olive oil

Gently mix crab, mayo, lemon and goat cheese. Drizzle a little olive oil in a small baking pan and spread in the crab dip. Lay the peppers over the top and drizzle with a little more oil. Bake at 400 degrees for about 15 min until hot and bubbly. Serve with sturdy crackers or fresh baguette.

Post Note: Ok, just caught my typo before I posted - original title of recipe " Warm pepper and Crap dip" had to share!!

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