Piquillo Peppers Stuffed with Dungeness Crab

Metric version of recipe

Yields 8 portions

Ingredient Amount
For the peppers and stuffing  
Piquillo peppers, roasted 2 ½ cups
Dungeness crabmeat, fresh 1 lb. 5 oz.
Bread crumbs, dry 2/3 cup
Eggs, beaten 3 ea.
Dijon mustard 3 Tbsp.
Honey 3 Tbsp.
Pimentón 2 tsp.
Salt, or as needed ½ tsp.
Black pepper, freshly ground, or as needed ¼ tsp.
For the sauce  
Unsalted butter 5 ½ Tbsp.
Onion, diced 2/3 cup
Sofrito ¼ cup
Heavy cream ½ cup
Fish stock 2-2/3 cups
Pimentón 2 tsp.
Flat-leaf parsley, chopped or microgreens such as alfalfa sprouts, for garnish 1 cup

Method

  1. Prepare the peppers. If the stems and seeds are intact, cut a lengthwise slit down the center of each pepper, gently remove the seeds, and discard. If the pepper stems and seeds have already been removed from the top and the peppers have not been sliced open, leave them intact. In a large bowl, mix together the crabmeat, breadcrumbs, eggs, mustard, honey, pimentón, and salt and pepper to taste. Stuff each pepper with about 2 tablespoons of the mixture.
  2. Make the sauce. Melt the butter in a large skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes, then add the sofrito. Sir together, then add the cream and fish stock, and stir or whisk together evenly. Add the pimentón and salt to taste.
  3. Add the peppers to the sauce, taking care to keep them intact. Cover, turn the heat to low, and cook gently until the filling feels firm, about 5 minutes. Stir the sauce occasionally, and turn the peppers over halfway through cooking.
  4. Put 4 peppers on each plate. Bring the sauce to boil over high heat and reduce by half, about 4 minutes. Spoon some of the sauce over the peppers and garnish with 2 tablespoons of coarsely chopped parsley or microgreens.

Additional tips

Recipe credit: Daniel Olivella, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III A on Friday, Nov. 3, 2006.

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