Crab-Stuffed Piquillo Peppers Recipe — Salt & Wind Travel (2024)

For The Aioli:

• 1/4 cup vegetable oil
• 1 tablespoon smoked paprika
• 3/4 cup good-quality mayonnaise
• Juice of 1 lemon divided
• 1 tablespoon sherry vinegar
• Kosher salt

For The Stuffed Peppers:

• 3 tablespoons crème fraîche
• 1 1/2 teaspoons Dijon Mustard
• 3 tablespoons grated Manchego cheese
• 3 tablespoons finely sliced fresh chives
• 1 tablespoon finely chopped fresh Italian parsley leaves (optional)
• 1 large egg lightly beaten
• 8 ounces cooked crab meat picked through
• 1 (16 ounce) jar piquillo peppers

• 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 mayonnaise, vinegar, and all but 1 teaspoon of the 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.

• Fill The Peppers: Combine the crème fraîche, mustard, reserved 1 teaspoon 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.

• Bake The Peppers: 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 and heatoven to 375°F. Bake the peppers, uncovered, until heated through, about 15 minutes. Top the peppers with the aioli and return to theoven until the aioli is hot, about 2 more minutes and then serve hot.

Click here to add your own private notes.