Crab-stuffed Piquillos

recipe

Piquillo peppers are fire-roasted, spicy-sweet peppers imported from Spain, and are available in specialty stores or online (see page 172). If unavailable, substitute a small roasted red bell pepper.

Yield:

Makes 4 servings

Recipe from


Ingredients

1/2 cup mayonnaise
1/2 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1 1/2 tablespoons fresh lemon juice
1 teaspoon chopped fresh tarragon
1/8 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound fresh lump crabmeat
4 whole piquillo peppers, roasted and seeded

Preparation

Combine mayonnaise and next 7 ingredients in a medium bowl; gently stir in crabmeat. Fill peppers with crabmeat mixture, and place on a baking sheet. Bake at 375° for 5 to 7 minutes or until thoroughly heated.

Note:

John Besh,

March 2005
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