Servings: Serves 6
Ingredients 6 baby red Spanish peppers6 baby yellow Spanish peppers1/2 pound sweet crab meat1 baby red Spanish pepper , finely chopped1 baby yellow Spanish pepper , finely chopped1 teaspoon fresh tarragon , finely chopped1 teaspoon fresh chives , finely chopped1 teaspoon fresh chervil , finely chopped1/4 cup mayonnaise1 tablespoon freshly squeezed orange juice1 teaspoon granulated sugarKosher saltFreshly ground white pepper
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.