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Crab-Stuffed Peppers with Honey Preserved Lemon Herb Compote

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.