Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote

  • Yield 6 servings

This special occasion entree is perfect served chilled, so it's a great make-ahead dish.


2 tablespoons honey
1 preserved lemon, cut into wedges
1/3 cup olive oil
1 sprig thyme, leaves only
1 (15-ounce) jar or can Spanish piquillo peppers, drained
2 cups spinach chiffonade
12 snow crab claws


  1. In a mixing bowl, combine the honey, lemon olive oil and thyme. Refrigerate.
  2. Lay out the peppers on a cutting board.
  3. 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.



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