Piquillo Peppers Stuffed with Dungeness Crab (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the peppers and stuffing  
Piquillo peppers, roasted 560 ml.
Dungeness crabmeat, fresh 570 g
Bread crumbs, dry 150 ml.
Eggs, beaten 3 ea.
Dijon mustard 45 ml.
Honey 45 ml.
Pimentón 10 ml.
Salt, or as needed 2 ml.
Black pepper, freshly ground, or as needed 1 ml.
For the sauce  
Unsalted butter 82 ml.
Onion, diced 150 ml.
Sofrito 60 ml.
Heavy cream 125 ml.
Fish stock 650 ml.
Pimentón 10 ml.
Flat-leaf parsley, chopped or microgreens such as alfalfa sprouts, for garnish 250 ml.

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 30 ml. 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 30 ml. 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.

© 2017 The Culinary Institute of America