Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote
Print Category Crab Thematic No thematic Source http://www.honey.com Evaluation
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Click to enlarge Ingredients
- 2 Tablespoons - honey
- 1 - preserved lemon, cut into wedges
- 1/3 cup - olive oil
- 1 sprig - thyme, leaves only
- 1 (15-oz.) jar or can - Spanish piquillo peppers, drained
- 2 cups - chiffonade of spinach
- 12 - snow crab claws
Preparation
- In a mixing bowl, combine the honey, lemon olive oil and thyme. Refrigerate. Lay out the peppers on a cutting board. In a small bowl, combine the spinach with 2 tablespoons of the lemon compote. Toss. Stuff each pepper with the dressed spinach and 1 crab claw. Place 2 peppers on each plate and top with the lemon compote.
Cook commentary
Yield: 6 servings.
*Serving Suggestion Serve chilled.
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