Crab-Stuffed Piquillo Peppers
Indulge in Crab-Stuffed Piquillo Peppers, flavored with goat cheese and dry sherry, drizzled with extra virgin olive oil. Perfect for a special occasion or elegant appetizer.
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Cooking tools:
- Piping bag
- Baking dish
- Oven
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Kitchen shears
- Zip-top bag
- Spoon
- Measuring spoon
Ingredients
- Extra virgin olive oil, about 3 tablespoons in all
- 6 ounces goat cheese or cream cheese, at room temperature
- 1 tablespoon dry Spanish sherry
- 1 cup crabmeat, shredded
- 3 tablespoons finely chopped pitted black olives, preferably Spanish
- 3 tablespoons finely minced scallion tops (green parts only)
- Kosher or coarse sea salt
- Freshly ground black pepper
- 12-ounce jar of brined whole piquillo peppers, drained
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