Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote

  • Yield: 6 servings


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