Oscar Menu: Stuffed Crab

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

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