Hours
Mon&Tues
5:00 pm-12:00 am
Wed-Sat
5:00 pm-2:00 am
Closed Sunday
Meals Served
Dinner
Late Night Dining
Cuisine
Spanish
Tapas
Dining Information
Balcony Dining
Extensive Wine List
Seasonal Menus
Take Out Meals
Vegetarian Meals
Lounge/Bar
Yes
Additional Services
Full Service Catering
Private Parties
Attire
Casual
Reservations
Not Required
Valet Parking
Yes
Smoking
Non-Smoking
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Discover Card
Checks
Not Accepted
Website
www.malagatapasbar.com

Malaga Tapas & Bar

208 West 4th Street
Austin, TX 78701
Phone: 512-236-8020
Fax: 512-236-8777

Reservations
“Piquillos Rellenos de Txangurro”

Crab Stuffed Fire Roasted Piquillo Peppers
Serves: 4
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
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.