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“Piquillos Rellenos de Txangurro”
Crab Stuffed Fire Roasted Piquillo Peppers |
| Serves: 4 |
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| INGREDIENTS: |
1 pound of cleaned lump crab
¼ cup of fresh made mayonnaise
¼ cup of crème fraise
2 tablespoons of chopped flat leaf parsley
2 tablespoons snipped fresh chives
1 tablespoon of Dijon mustard
2 teaspoons of fresh lemon juice
¼ pound of shredded Idiazabal cheese
8 whole fire roasted piquillo peppers
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| METHOD: |
In a medium bowl, mix the crab meat, mayonnaise, crème fraise, parsley, chives, mustard, lemon juice, and ¾ cup of the shredded Mahon cheese.
Carefully filled the whole piquillo peppers with a regular spoon, and place in a baking sheet.
Bake directly on the oven rack for about 5 minutes, or until the cheese is melted and the crab mixture is heated through.
Serve hot with crusty bread or crostini.
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