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Crab-stuffed Piquillos

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

Coastal Living MARCH 2005

  • Yield: Makes 4 servings

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.

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Crab-stuffed Piquillos recipe

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