BAKED CRAB STUFFED PIQUILLO

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This is a nice brunch recipe too. Any mild pepper will do. When using a fresh poblano pepper, blanch and shock them them first so they are cooked in the same time as the canned piquillo peppers.

Ingredients:

  • 3 Tablespoons EVOO

  • 1 shallot, minced
  • 2 cloves garlic, slice
  • 2 tsp pickled ginger, minced
  • 1 Tablespoon crème fraiche
  • 8 ounce crabmeat
  • 4 ounce sharp cheddar cheese, grated
  • 5 small piquillo peppers, whole canned
  • As needed coriander and salt
  • 4 Tablespoons creme fraiche
  • 4 Tablespoons pepitas pesto

Method:

Remove seeds and loose membrane. Blend crab mixture. Stuff peppers and place onto baking sheet. Brush peppers with EVOO lightly, and bake 300F oven for about 10-15 minutes to warm through.Remove and serve with warmed black beans, see recipe top with pesto and creme fraiche.

PLATE ASSEMBLY four plates



Ingredients:

  • 2 cups cooked black beans (see recipe)

    4 stuffed pepper (see recipe)

    4  tablespoons cilantro-pepito pesto (see recipe)

    2 tablespoon crème fraiche for garnish

    4 sprigs cilantro

Method:

Place 1/2 cup warm beans on each plate. Top with 1 each crab stuffed pepper. Top with 1 tablespoon pesto and 1/2 tablespoon crème fraiche. Garnish with fresh cilantro sprig.




TO RECIPES

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