Warm Piquillo Crab Dip Food

WARM PIQUILLO & CRAB DIP

Steps:

• Preheat the broiler.
• In a bowl, combine the crabmeat, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego.
• Spread in an 8-by-11-inch baking dish.
• Top with the piquillos and sprinkle with the remaining Manchego.
• Broil until the cheese is melted and the dip is heated through.
• Serve hot with bread or crackers.

HOT CRAB DIP

Steps:

• Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
• Nutritional analysis per 1/4 cup serving (does not include crackers): Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg

WARM CRAB DIP

Steps:

• In a large heavy saucepan, heat the cream cheese, mayonnaise, lemon juice, Worcestershire sauce and sherry if desired over low heat, stirring often. Stir in crab and onion; heat through. Serve warm with crackers.