Simple to prepare and slightly spicy, this dish is a great addition to your menu.
CRAB AND PARMESAN STUFFED PIQUILLO PEPPERS
YIELD: 20 PEPPERS
1 jar Cara Mia Hand Grilled Piquillo Peppers
1-4 oz. Can Jumbo Lump Crab Meat
1-8 oz. Package Cream Cheese-softened
1-5 oz. Container Bel Gioso Grated Parmesan Cheese
1 Egg
1 Large Lemon-zested and juiced
2 Tbsp Chopped Chives or Scallions
1/4C Panko Bread Crumbs
Salt and Pepper to taste
Instructions
Preheat oven to 350°F.
Spray an 8″x8″ cake pan with cooking spray.
Drain liquid from Piquillo Peppers and dry as much as possible with a clean towel. Drain liquid from crab meat and search meat for runaway shells being carfeul to leave the meat as whole as possible.
In a stand mixer with the paddle attachment, cream together the cream cheese, parmesan, and lemon juice and ziest.
Using a spatula, fold into the cream cheese mixture the crab meat, 1Tbsp. chives, bread crumbs, and salt and pepper. Test for seasoning.
Using a pastry bag with a large tip or a small spoon, stuff the Piquillo Peppers with the mixture and stand the stuffed peppers in the prepared cake pan.
Bake at 350°F for 15-20 minutes or until warm in the center. Let cool for 10 minutes before serving as either individually plated appetizers or on a large platter as a passed appetizer for your dinner guests.
Drizzle with olive oil, lemon juice, fresh chopped chives, and grated parmesan.
