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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Warm Piquillo and Crab casserole Recipe

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This recipe for Warm Piquillo and Crab casserole is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lump crab, picked over
1/4 c. mayo
1/4 c. creme fraiche
2 T. chopped flat parsley
1 T. Dijon
2 t. fresh lemon juice
1/4 lb Manchego shredded (1 c.)
9 oz jar piquillo peppers, drained and cut into strips

Ciabatta bread for crostini
Directions:
Directions:
Preheat broiler
In bowl, combine crab, mayo, creme fraiche, parsley, mustard, lemon juice, and 1/2 of the manchego.
Spread in an 8 X 11 in. baking dish.
Top with piquillos and sprinkle with rest of cheese.
Broil for 5 min until cheese is some brown and filling is heated through.
Serve with crusty bread like ciabatta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Good wine choice Reisling

 

 

 

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