Cooking Corner: Roasted Pepper And Crab Dip

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PITTSBURGH (KDKA) -- Market District Chef Crystal Baldwin stops by the Pittsburgh Today Live kitchen with a meatless recipe perfect for the Lenten season.

Roasted Pepper and Crab Dip
(Compliments of Chef Crystal Baldwin)

Serves: 8-10
Prep Time: 15 minutes
Cook Time: 5-10 minutes

Ingredients:

2 lb crab meat
½ cup mayonnaise
½ cup crème frâiche
6 tbsp parsley, chopped
4 tbsp chives, chopped
2 tbsp Dijon mustard
2 tbsp lemon juice
½ lb Manchego cheese, grated
16 oz roasted red peppers, chopped

Directions:

Combine the crab, mayonnaise, crème frâiche, parsley, chives, mustard, lemon juice, peppers and ¾ of the cheese. Place in a 9x13 baking pan. Top with the remaining cheese. Place under a preheated broiler and cook until cheese is melted and golden brown.