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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. 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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