Friday, November 13, 2009

Friday's Recipe: Crab & Goat Stuffed Peppadews

With the holidays upon us, it's always nice to have an appetizer that wows in your arsenal.

Chef Ian Krystik's Crab & Goat Stuffed Peppadews are perfect for the times when you've said, "Let me bring something..." and they actually take you up on the generous offer.

These are so delicious, don't be surprised if you are called upon to bring these to many subsequent gatherings!

Crab & Goat Stuffed Peppadews


1/8 cup shredded Fontina
1/8 cup shredded semi-hard goat cheese
1/4 cup diced King crab
12 brined Peppadew peppers (usually available at The Fresh Market and Kroger salad bars)
1 Tbsp. butter
1/4 tsp. capers


Combine crab and cheese and stuff into pepper. Place in a preheated 350 degree oven for approximately 5 minutes. While cooking, heat butter in a pan on medium-high heat until it begins to brown. Add capers. Pour over peppers once you have put them on a plate.


No comments:

Post a Comment