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. 🙂
makes 4-5 servings
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