CRAB-STUFFED PEPPERS - Appetizer Recipe | BCLIQUOR
Crab-stuffed sweet or hot pickled cherry peppers—delicate yet flavorful, perfect for appetizers!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Piping bag
- Measuring spoon
- Measuring cup
- Colander
Ingredients
- 1 tbsp (15 ml) finely chopped preserved lemon
- ½ tsp (2 ml) finely chopped fresh thyme leaves
- 1 tbsp (15 ml) finely chopped parsley or spinach
- 1 cup (250 ml) crab meat
- ½ cup (125 ml) cream cheese, at room temperature
- 2 tbsp (30 ml) honey
- 30 to 40 sweet or hot pickled cherry peppers, drained
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