Chef Javier Haro shares his recipe for Rioja Red Piquillo Pepper Stuffed with Crab Salad.
1050 per serving
- 1 jar imported Spanish piquillo peppers
- 1 can crabmeat
- garlic aioli or garlic mayonnaise
- 1 boiled egg
- 1 MSR 7 Spanish paprika
Create a salad mix in a bowl by adding crabmeat, chopped boiled egg, chopped chives, and add a garlic paprika aioli. Stuffed piquillo pepper with crab salad. Drizzle with a green mojo.