Sweet Crab-Stuffed Tiny Spanish Peppers
Try this delicious recipe!
Servings: Serves 6
Ingredients
Directions
Roast peppers until tender, peel, rinse, and cut 4 inches from the bottom point to form a cone pocket.
Check the crab meat for shell fragments and discard them. Mix gently with the peppers, tarragon, chives, chervil, mayonnaise, orange juice and sugar. Taste and correct seasoning with salt and pepper.
Check the crab meat for shell fragments and discard them. Mix gently with the peppers, tarragon, chives, chervil, mayonnaise, orange juice and sugar. Taste and correct seasoning with salt and pepper.