Pure Raw Natural Honey Varietals All Natural & Organic Skin Care
Crab-Stuffed Peppers with Honey Preserved Lemon Herb Compote
Makes 6 servings
•2 Tablespoons honey
•1 preserved lemon, cut into wedges
•1/3 cup olive oil
•1 sprig thyme, leaves only
•1 (15-oz.) jar or can Spanish piquillo peppers, drained
•2 cups chiffonade of spinach
•12 snow crab claws
In a mixing bowl, combine the honey, lemon olive oil and thyme. Refrigerate. Lay out the peppers on a cutting board. In a small bowl, combine the spinach with 2 tablespoons of the lemon compote. Toss. Stuff each pepper with the dressed spinach and 1 crab claw. Place 2 peppers on each plate and top with the lemon compote.
Serving Suggestion: Serve chilled.