Adore June 2020

Jumbo Lump Crab au Gratin Stuffed Colorful Mini Peppers by patti constantin, designs in catering

Manoush Toureg Pant | $420 | SOSUSU | sosusuboutique.com

Makes 20 appetizers 1 lb jumbo lump crabmeat 10 sweet peppers that vary in size (spicy peppers may also be used) 1 tbsp unsalted butter 2 tbsp French shallots, finely chopped 1 tbsp garlic, finely chopped 1/2 cup dry white wine 1 tbsp freshly squeezed lemon juice 1 tsp lemon zest 8 oz cream cheese (at room temperature) 1/2 cup heavy cream 1 tsp sea salt (not iodized) 1/2 tsp cayenne pepper 1/2 tsp black pepper 1/2 lb Danish Havarti 1 1/2-2 cups white and orange mixed cheddar (Hooks or other good quality cheddar that melts well and an aged orange cheddar) Parsley, chopped Green onion, finely sliced

PREPARATION

1.

Cut peppers in half lengthwise and remove the seeds.

2. Blanch them quickly in boiling water and immediately shock them in

ice water to cease them from cooking.

3.

Drain and put aside for stuffing.

4. In a non-reactive skillet, sweat shallots and garlic in butter. Add

wine, lemon juice, and zest, and reduce. You still want a little liquid

to remain in the pan.

5.

Add cream and bring to a simmer.

6. Turn off heat. Add cream cheese, salt, black pepper, and cayenne

pepper. Make sure that the ingredients are well mixed.

7. Let the mixture cool and gently fold in the crab, as not to break up

the lumps.

8. Place a teaspoon sized piece of Havarti in each pepper half and press

into bottom of the pepper.

9.

Generously fill the pepper with the crab mixture.

10.

Garnish with the cheddar mix, green onion, and parsley.

11.

Refrigerate until ready to heat.

12. Bake for 10-15 minutes at 350 degrees on a parchment paper lined

cookie sheet.

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ADORE • JUNE 2020 55