Between the people, food, and culture, San Sebastian is by far one of our favorite places we’ve ever set foot. Very much Basque but still distinctly Spanish, one of the must dos in this seaside town is a tapas crawl to eat treats like these crab bites with piquillo peppers.
Why You’ll Love This Recipe
You’ll see foods familiar to tapas in Madrid and Barcelona and other flavors that are 100% Basque. This Crab-Stuffed Piquillo Peppers recipe is a variation on the tapas bar classic and we now make it on the regular. It’s quick to make as you simply mix crab with delicious flavors and stuff the peppers. If you can find Dungeness crab, it’s well worth it, FYI.Â
Recipe Ingredients
The ingredients you’ll need for these stuffed piquillo peppers are:
- Vegetable oil
- Smoked paprika
- Mayonnaise
- Lemon
- Sherry vinegar
- Kosher salt
- Creme fraiche or sour cream
- Dijon mustard
- Manchego cheese
- Fresh chives
- Fresh parsley
- Egg
- Crab
- Piquillo peppers
How To Make This Recipe
- Make The Aïoli: Combine the oil, paprika, mayonnaise, vinegar, lemon juice and salt to make the aioli.
- Fill The Peppers:Â Mix the creme fraiche with the mustard, lemon juice, Manchego cheese, chives, parsely, and egg and stuff the peppers.Â
- Bake The Peppers: Bake thet peppers until warmed through.Â
- Serve:Â Serve topped with the aioli.Â
Frequently Asked Questions
Piquillo peppers are a type of chili, traditionally grown in the Navarra region of northern Spain. They are small, red, sweet peppers known for their unique, slightly spicy flavor. Piquillo means 'little beak' in Spanish, which refers to their distinctive shape.
Popular recipes using piquillo peppers include Goat Cheese Stuffed Piquillo Peppers, Piquillo Pepper Sauce, and Piquillo Peppers Stuffed with Tuna or Seafood. These peppers are versatile and can be used in tapas, appetizers, and main dishes.
If piquillo peppers are not available, they can be substituted with roasted red bell peppers in most recipes. However, the flavor profile will be slightly different, as bell peppers are sweeter and less fully flavored than piquillo peppers.
What To Serve With This
Here are some of our favorite Spanish bites to serve with this piquillo pepper recipe:
- Vermouth and Soda Cocktail
- Tortilla Espanola With Potato Chips
- White Anchovy Toast With Pickled Fennel
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Crab-Stuffed Piquillo Peppers Recipe
Equipment
Ingredients
For The Aioli:
- 1/4 cup vegetable oil
- 1 tablespoon smoked paprika
- 3/4 cup good-quality mayonnaise
- Juice of 1 lemon divided
- 1 tablespoon sherry vinegar
- Kosher salt
For The Stuffed Peppers:
- 3 tablespoons crème fraîche
- 1 1/2 teaspoons Dijon Mustard
- 3 tablespoons grated Manchego cheese
- 3 tablespoons finely sliced fresh chives
- 1 tablespoon finely chopped fresh Italian parsley leaves (optional)
- 1 large egg lightly beaten
- 8 ounces cooked crab meat picked through
- 1 (16 ounce) jar piquillo peppers
Instructions
- Make The Aioli: Heat the paprika and vegetable oil in a small saucepan over low heat. When hot, remove the pan from the heat and allow the oil to steep at room temperature, 20 minutes. Transfer to a small bowl and refrigerate at least 1 hour.
- Combine the mayonnaise, vinegar, and all but 1 teaspoon of the lemon juice in a food processor or blender; process until smooth and frothy. With the machine running, slowly pour in the paprika-infused oil and process until the desired consistency is reached. Season with salt.Â
- Fill The Peppers: Combine the crème fraîche, mustard, reserved 1 teaspoon lemon juice, manchego, parsley, chives and egg in a large bowl; mix thoroughly with a rubber spatula to combine. Gently mix in the crabmeat (do not break it up too much). Season with salt and pepper.
- Bake The Peppers: Drain the piquillo peppers thoroughly. Remove the seeds, making sure to keep the peppers whole and intact. Carefully spoon about 1 tablespoon crab filling into each pepper. Transfer to an ovenproof baking dish and heat oven to 375°F. Bake the peppers, uncovered, until heated through, about 15 minutes. Top the peppers with the aioli and return to the oven until the aioli is hot, about 2 more minutes and then serve hot.
