GMA Recipe: Stuffed Crab in Spanish Peppers

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Stuffed Crab in Spanish Peppers
From chef and author Wolfgang Puck
Friday, March 3, 2006

When Wolfgang Puck is cooking for the stars you know it's going to be great. Here's one of the dishes he's serving to the celebrities at the Governor's Ball after the Academy Awards. It's a family sized version from Good Morning America.

Ingredients

6 baby red Spanish peppers

6 baby yellow Spanish peppers

1/2 pound sweet crabmeat

1 baby red Spanish pepper, finely chopped

1 baby yellow Spanish pepper, finely chopped

1 teaspoon fresh tarragon, finely chopped

1 teaspoon fresh chives, finely chopped

1 teaspoon fresh chervil, finely chopped

1/4 cup mayonnaise

1 tablespoon freshly squeezed orange juice

1 teaspoon granulated sugar

Kosher salt

Freshly ground white pepper

Directions

Roast peppers until tender, peel skin, rinse, and cut 4 inches from the bottom point to form a cone pocket.

Check the crabmeat for shell fragments and discard them. Mix gently with the peppers, tarragon, chives, chervil, mayonnaise, orange juice and sugar. Taste and correct seasoning with salt and pepper.

Stuff the roasted pepper cones with filling. Drizzle them with a little olive oil, balsamic vinegar and fresh herbs.

Yield: Serves 6

Recipe copyright Wolfgang Puck ©2006