Piquillos Stuffed with Crab & Mango

Deceptively tasty. I can’t remember why it came up a few months ago, but it has been made several times since to well-wishes. 🙂


  • 1/2 pound (about 1 cup) fresh crab meat
  • 2 Tbsp. mayonnaise (start with 1)
  • Salt and white pepper to taste
  • Pinch of cayenne pepper or dash of Marie Sharps
  • Couple pinches smoked paprika
  • 1 Tbsp. Italian parsley, finely chopped
  • 1 Tbsp. chives, finely chopped (?)
  • 1 small or 1/2 medium mango, peeled and diced (3T?)
  • 6 oz. (about 10) whole piquillo peppers
  • Extra virgin Spanish olive oil
  • 1/2 pound (about 1 cup) fresh crab meat

    makes 4-5 servings

    Preparation Instructions

    For the stuffing, place the crab and mayonnaise in a large mixing bowl, combine well. Add the salt, pepper, cayenne parsley, chives, and mange. Using a fork, stir all of the ingredients together gently but thoroughly.

    Using a small spoon, carefully stuff each piquillo with the crab salad. Swirl olive oil to garnish around the edges of the peppers.

    Chef Gerald Hirigoyen, Pastis and Fringale restaurants, San Francisco

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