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Piquillos Stuffed with Crab & Mango

by Ben on May 11th, 2010

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. :)

Ingredients

  • 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

    Notes
    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
    Source:

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