Crab Stuffed Piquillo Peppers
Ingredients
- 1 tablespoon smoked paprika
- 1/2 cup vegetable oil
- 1 large egg yolk
- 1 tablespoon sherry vinegar
- Juice of 1 lemon
- Kosher salt
- For the peppers:
- 3 tablespoons mayonnaise
- 3 tablespoons creme fraiche
- 2 teaspoons dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 cup grated manchego cheese
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 large egg, lightly beaten
- 8 ounces jumbo lump crabmeat, picked through
- Kosher salt and freshly ground pepper
- 1 16-ounce jar piquillo peppers
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