How to Make Crab-Stuffed Piquillos

Instructions

• 1

  Preheat the oven to 425 degrees Fahrenheit.
• 2

  Take a fork and pierce the skin of the russet potato in a few places. Place the potato in a small oven proof pan and bake for about an hour, until it is knife tender.
• 3

  Remove the potato from the oven and reduce the temperature to 350 degrees Fahrenheit.
• 4

  Let the baked potato cool on the pan. Once the potato is cool enough to handle, cut it in half lengthwise and scoop the pulp into a bowl.
• 5

  Combine garlic clove and a pinch of salt in the mortar and mash with a pestle until you get a smooth paste. Also add two tablespoons of fruity extra virgin olive oil to the mortar and mix well.
• 6

  Transfer this garlic and olive oil paste to the bowl with the baked potato pulp and mix thoroughly.
• 7

  Remove shell fragments from the crabmeat, add it to the potato mixture and mix gently, making sure the crabmeat has been evenly distributed.
• 8

  Take a baking dish large enough to hold the Piquillo peppers comfortably in a single layer and grease its bottom with extra virgin olive oil.
• 9

  Open the tin of peppers and drain the liquid. Take a long slender spoon and carefully stuff the peppers with the potato and crabmeat mixture.
• 10

  Once you are done stuffing the peppers, set them on the greased baking tray in a single layer.
• 11

  Drizzle the peppers lightly with olive oil and place the baking tray in the oven preheated at 350 degrees Fahrenheit for about 5 minutes or until the stuffing inside the peppers is heated through.
• 12

  Move the stuffed, baked peppers to individual plates and serve immediately.