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PIQUILLO PEPPERS STUFFED WITH CRAB
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- 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
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.
