Stuffed Piquillo Peppers with Crab Meat

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 247, total fat 22 G., saturated fats 3 G., proteins 8 G., carbohydrates 5 G., fiber 2 G., cholesterol 83 mg, sodium 324 mg, sugar 2 G.

With the filling of these stuffed peppers made from real crab meat, Manchego cheese, and fresh herbs, this appetizer won't sit on the table for long. Drizzled with homemade paprika aioli, these stuffed piquillo peppers will be a hit at your party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Aioli sauce

1 tbsp. l. smoked paprika
0.5 cups vegetable oil
1 large egg yolk
1 tbsp sherry vinegar
Juice of 1 lemon
Coarse salt

Stuffed piquillos

3 tablespoons mayonnaise
3 tbsp. crème fraîche
2 teaspoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/4 cup grated Manchego cheese
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh chives
1 large egg, lightly beaten
220 g natural crab meat, sorted
Coarse salt and freshly ground black pepper
1 can (450 g) piquillo peppers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: piquillo pepper, crab meat, aioli sauce, sour cream, mayonnaise, Dijon mustard, lemon juice, Manchego cheese, sherry vinegar, paprika

Cooking the dish according to the recipe:

Aioli:

Heat the vegetable oil and smoked paprika in a small saucepan over low heat. Once hot, remove from heat and let sit at room temperature for 20 minutes. Transfer to a small bowl and refrigerate for at least 1 hour.
Combine the egg yolk, vinegar, and lemon juice in a food processor or blender; blend until smooth. With the blender running, gradually pour in the paprika-infused oil and blend until the desired consistency is reached. Season with salt to taste. The aioli can be made up to 3 days ahead; store in the refrigerator in a tightly sealed container.

Stuffed Piquillo Peppers:

In a large bowl, combine the mayonnaise, crème fraîche, mustard, lemon juice, Manchego, parsley, chives, and egg; mix thoroughly with a rubber spatula. Gently fold in the crab meat (do not overmix). Season with salt and pepper.
Drain the piquillo peppers thoroughly. Remove the seeds, being careful not to damage the peppers. Carefully spoon about 1 tablespoon of crab filling into each pepper. Transfer to an ovenproof baking dish. The peppers can be stuffed up to 1 day in advance; cover and refrigerate.
Preheat oven to 375°F (190°C). Place the stuffed peppers in the pan and bake, uncovered, until heated through, about 15 minutes. Drizzle with aioli and return to the oven to heat through, about 2 minutes.