Sweet Crab-Stuffed Tiny Spanish Peppers
Eat Like a Star with Wolfgang Puck's Recipe
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.
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.