Oscar Menu: Stuffed Crab
ByABC News 
March 2, 2006, 2:59 PM
March 3, 2006 — -- Once again, Chef Wolfgang Puck is in charge of the menu for the exclusive Governors Ball following the Oscars. You, too, can eat like a star by following Puck's recipe for Sweet Crab-Stuffed Tiny Spanish Peppers below.
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
Yield: Serves 6
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