BAKED CRAB STUFFED PIQUILLO
This is a nice brunch recipe too. Any mild pepper will do. When using a fresh poblano pepper, blanch and shock them them first so they are cooked in the same time as the canned piquillo peppers.
3 Tablespoons EVOO
- 1 shallot, minced
- 2 cloves garlic, slice
- 2 tsp pickled ginger, minced
- 1 Tablespoon crème fraiche
- 8 ounce crabmeat
- 4 ounce sharp cheddar cheese, grated
- 5 small piquillo peppers, whole canned
- As needed coriander and salt
- 4 Tablespoons creme fraiche
- 4 Tablespoons pepitas pesto
Remove seeds and loose membrane. Blend crab mixture. Stuff peppers and place onto baking sheet. Brush peppers with EVOO lightly, and bake 300F oven for about 10-15 minutes to warm through.Remove and serve with warmed black beans, see recipe top with pesto and creme fraiche.
PLATE ASSEMBLY four plates
2 cups cooked black beans (see recipe)
4 stuffed pepper (see recipe)
4 tablespoons cilantro-pepito pesto (see recipe)
2 tablespoon crème fraiche for garnish
4 sprigs cilantro
Place 1/2 cup warm beans on each plate. Top with 1 each crab stuffed pepper. Top with 1 tablespoon pesto and 1/2 tablespoon crème fraiche. Garnish with fresh cilantro sprig.