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Ingredients
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Stuffed Peppers
Topping
Method
Prepare Crab Filling
- 1
Mix the filling
In a bowl, combine the crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chives, salt, and black pepper. Mix until well blended but avoid overmixing to preserve the texture of the crab.
Stuff the Peppers
- 2
Using a small spoon or piping bag, gently stuff each piquillo pepper with the crab mixture. Be careful not to tear the peppers.
Toast Almonds
- 3
In a dry skillet over medium heat, toast the sliced almonds for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
Assemble and Serve
- 4
Place the stuffed peppers on a serving platter. Sprinkle the toasted almonds over the top. Serve chilled or at room temperature.
