Good Morning America Recipes

Sweet Crab-Stuffed Tiny Spanish Peppers

Eat Like a Star with Wolfgang Puck's Recipe

GMA Recipes Appetizer
Difficulty: Easy
Cook Time: min

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.


  • 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
  • Cooking 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.

    Recipe Summary

    Main Ingredients: spanish peppers, crabmeat, tarragon, chives

    Course: Appetizer/Starter, Party Platter

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