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Piquillo Peppers Stuffed with Dungeness Crab
The small, pointy sweet red Piquillo peppers are grown in the Navarra region of Spain. They’re roasted in the fields right after they’re harvested, then packed in jars or cans. Spider crab should be used in place of the Dungeness crab when available. Adapted from a recipe by Daniel Olivella. From Spain and The World Table, The Culinary Institute of America. Serves 8
For the peppers and stuffing
2¼ cups roasted piquillo peppers
1 lb 5oz (570 g) fresh Dungeness crabmeat
2⁄3 cup dry breadcrumbs
3 eggs, beaten
3 tablespoons Dijon mustard
3 tablespoons honey
2 teaspoons pimentón
½ teaspoon salt, or as needed
¼ teaspoon freshly ground black pepper, or as needed
For the sauce
5½ tablespoons unsalted butter
2⁄3 cup diced yellow onions
¼ cup Sofrito
½ cup heavy cream
22⁄3 cups Fish Stock
2 teaspoons pimentón
1 teaspoon salt, or as needed
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. Stir 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 a 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.
