Recipe courtesy of Jose Garces
Save Recipe Print
Crab-Stuffed Piquillo Peppers
Total:
2 hr
Active:
40 min
Yield:
6 to 8 servings
Level:
None
Total:
2 hr
Active:
40 min
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Make the aioli: Heat the paprika and vegetable oil in a small saucepan over low heat. When hot, remove the pan from the heat and allow the oil to steep at room temperature, 20 minutes. Transfer to a small bowl and refrigerate at least 1 hour.

Combine the egg yolk, vinegar and lemon juice in a food processor or blender; process until smooth and frothy. With the machine running, slowly pour in the paprika-infused oil and process until the desired consistency is reached. Season with salt. (The aioli can be made up to 3 days ahead; refrigerate in an airtight container.)

Make the filling for the peppers: Combine the mayonnaise, creme fraiche, mustard, lemon juice, manchego, parsley, chives and egg in a large bowl; mix thoroughly with a rubber spatula to combine. Gently mix in the crabmeat (do not break it up too much). Season with salt and pepper.

Drain the piquillo peppers thoroughly. Remove the seeds, making sure to keep the peppers whole and intact. Carefully spoon about 1 tablespoon crab filling into each pepper. Transfer to an ovenproof baking dish, such as a cazuela. (The peppers can be filled 1 day ahead; cover and refrigerate.)

Preheat the oven to 375 degrees F. Transfer the peppers to the oven and bake, uncovered, until heated through, about 15 minutes. Top the peppers with the aioli and return to the oven until the aioli is hot, about 2 more minutes.

Photograph by Ryan Liebe

More from:

Weekend Cooking

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken with Roasted Peppers

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spinach and Artichoke Dip Pasta

Recipe courtesy of Damaris Phillips

Chocolate-Hazelnut Icebox Cake

Recipe courtesy of Food Network Kitchen

Crab-Stuffed Poblano Peppers

Recipe courtesy of Robin Miller

Stuffed Piquillo Peppers

Recipe courtesy of Tapas y Tintos

Quinoa-Stuffed Piquillo Peppers

Recipe courtesy of Food Network Kitchen

Piquillo Peppers Stuffed with Oxtail

Recipe courtesy of Pilar Sanchez

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.