PIQUILLO PEPPERS STUFFED WITH CRAB

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Prep Time 12 minutes
Cook Time 20 minutes
Servings 20 Servings

Ingredients

  • 1 pt. 10oz. Piquillo peppers (drained)

CRAB STEW

  • ¼ cup olive oil
  • ½ cup green bell peppers
  • ½ cup bell pepper (minced)
  • ½ cup onion (minced)
  • ¼ cup stuffed olives (minced)
  • 1 cup tomato sauce
  • 1 lb. crab meat
  • ¼ cup white wine
  • Salt to taste

PEPPER SAUCE

  • 1 cup bell pepper (minced)
  • 1 cup fish broth
  • 1 tbsp. wheat flour
  • ½ cup onion (minced)

WHITE SAUCE

  • 1 tbsp. butter
  • 1 tbsp. wheat flour
  • 1 cup milk
  • 1 egg yolk
  • Salt to taste
  • Pinch nutmeg

Instructions 

  • Prepare the crabs. In a medium saucepan add the oil, heat, add all the vegetables and cook for 2 to 3 minutes. Add the rest of the ingredients and cook for 5 to 8 minutes. Set aside.
  • Make the pepper sauce. In the food processor mix all the ingredients until combined. Pour into a saucepan and cook for 3 to 5 minutes. Set aside.
  • Make the white sauce. In a small saucepan add the butter, heat, add the wheat flour and cook until it forms a paste. Mix the egg yolk with the milk and pour into the saucepan little by little until it forms the sauce, season to taste and add a pinch of nutmeg.
  • Fill the peppers with the stewed crabs. In a baking mold add the pepper sauce and the white sauce. Place the stuffed peppers and bake for 20 to 25 minutes.
Course: Fish & Seafood

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