You are here: Home » Recipes » Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote Recipe by National Honey Board Yield 6 servings This special occasion entree is perfect served chilled, so it's a great make-ahead dish. PrintEmail Ingredients 2 tablespoons honey1 preserved lemon, cut into wedges1/3 cup olive oil1 sprig thyme, leaves only1 (15-ounce) jar or can Spanish piquillo peppers, drained2 cups spinach chiffonade12 snow crab claws Instructions 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.