Crab-stuffed Piquillos

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.

This recipe goes with Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living


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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crab-stuffed Piquillos Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy