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Warm Piquillo and Crab Dip
For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. But instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.
More Fast Hors d’OeuvresGo to recipe (1 of 10)
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