Stuffed peppers with crab (piquillos)
Making your own tapas? Then this one has to be on the table. Quick and easy to put together, and it works nicely as a starter too. With curd cheese, avocado and Dijon mustard, these stuffed peppers are the finishing touch to any meal.
Ingredients
For the stuffed peppers
- Avocado, ripe
- tbsp Dijon mustard
- tsp Lemon juice
- tbsp Coriander, chopped
- Spring onions
- g Hand-picked crab claw meat
- tbsp Curd cheese (or quark)
- g Hard cheese, such as parmesan
- Piquillo peppers
- Baguette, if you like
- Olive oil
- Salt and pepper, to taste
For the sriracha mayonnaise
- Egg yolk
- tbsp White wine vinegar
- ml Neutral oil, such as rapeseed
- tsp Smoked paprika
- tbsp Sriracha, or more to taste
- Lemon juice, to taste
- Salt and pepper, to taste
Instructions
Mix the avocado, curd cheese, mustard, lemon juice, spring onion, claw meat and hard cheese together in a bowl. Mash lightly with a spoon. Season to taste with salt and pepper.
Fill the piquillo peppers with the crab mixture. Bake for about 15-20 minutes at 180°C/160°C fan/gas 4.
Sriracha mayonnaise
Whisk the egg yolk and vinegar together, then add the oil in a thin, steady stream. Add the smoked paprika and sriracha.
Season to taste with lemon juice, salt and pepper.
Serve on baguette, grilled with a little olive oil. Top with the sriracha mayonnaise.
For the stuffed peppers
For the sriracha mayonnaise
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