- Servings: 6 to 8
- Nutrition Facts Per Serving (based on 8 servings): 247 calories, 22g total fat, 3g saturated fat, 5g carbohydrates, 2g fiber, 2g sugar, 8g protein, 83mg cholesterol, 324mg sodium
- Total Time: 2 hours
- Prep Time: 40 minutes
- Inactive Time: 1 hour
- Cook Time: 20 minutes
Ingredients
For the Aioli:- 1 tbsp smoked paprika
- 1/2 cup vegetable oil
- 1 large egg yolk
- 1 tbsp sherry vinegar
- Juice from 1 lemon
- Kosher salt, to taste
- 3 tbsp mayonnaise
- 3 tbsp crme frache
- 2 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/4 cup Manchego cheese, grated
- 2 tbsp fresh parsley, minced
- 2 tbsp fresh chives, chopped
- 1 large egg, beaten
- 8 oz jumbo lump crabmeat, checked for shells
- Kosher salt and freshly ground pepper
- 1 jar (16 oz) piquillo peppers
Instructions
- Prepare the Aioli: Gently warm the smoked paprika with vegetable oil in a small saucepan over low heat. Remove from heat and steep at room temperature for 20 minutes. Chill in the refrigerator for at least 1 hour. In a blender, combine egg yolk, sherry vinegar, and lemon juice; blend until foamy. Slowly drizzle in the chilled oil while blending to create a creamy aioli. Season with salt. (Store in an airtight container in the fridge for up to 3 days.)
- Make the Filling: In a bowl, whisk together mayonnaise, crme frache, Dijon mustard, lemon juice, Manchego, parsley, chives, and beaten egg until smooth. Gently fold in crabmeat without breaking it up. Season with salt and pepper.
- Drain and seed the piquillo peppers, keeping them intact. Stuff each with about 1 tbsp crab filling. Arrange in an oven-safe dish like a cazuela. (Cover and chill up to 1 day ahead.)
- Preheat oven to 375F. Bake stuffed peppers uncovered for 15 minutes until heated through. Drizzle with aioli and bake 2 more minutes until warm.
These elegant bites blend sweet piquillo peppers with luxurious crab and smoky aioliperfect for impressing guests at your next gathering. Photo by Ryan Liebe. Recipe courtesy of Recipe Iseasy Magazine.
