Stuffed Piquillo Peppers with Crab Meat

Ingredients:

Aioli sauce

• 1 tbsp. l. smoked paprika
• 0.5 cups vegetable oil
• 1 large egg yolk
• 1 tbsp sherry vinegar
• Juice of 1 lemon
• Coarse salt

Stuffed piquillos

• 3 tablespoons mayonnaise
• 3 tbsp. crème fraîche
• 2 teaspoons Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• 1/4 cup grated Manchego cheese
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh chives
• 1 large egg, lightly beaten
• 220 g natural crab meat, sorted
• Coarse salt and freshly ground black pepper
• 1 can (450 g) piquillo peppers

Preparation:

1. Aioli:
   
   Heat the vegetable oil and smoked paprika in a small saucepan over low heat. Once hot, remove from heat and let sit at room temperature for 20 minutes. Transfer to a small bowl and refrigerate for at least 1 hour.
2. Combine the egg yolk, vinegar, and lemon juice in a food processor or blender; blend until smooth. With the blender running, gradually pour in the paprika-infused oil and blend until the desired consistency is reached. Season with salt to taste. The aioli can be made up to 3 days ahead; store in the refrigerator in a tightly sealed container.
3. Stuffed Piquillo Peppers:
   
   In a large bowl, combine the mayonnaise, crème fraîche, mustard, lemon juice, Manchego, parsley, chives, and egg; mix thoroughly with a rubber spatula. Gently fold in the crab meat (do not overmix). Season with salt and pepper.
4. Drain the piquillo peppers thoroughly. Remove the seeds, being careful not to damage the peppers. Carefully spoon about 1 tablespoon of crab filling into each pepper. Transfer to an ovenproof baking dish. The peppers can be stuffed up to 1 day in advance; cover and refrigerate.
5. Preheat oven to 375°F (190°C). Place the stuffed peppers in the pan and bake, uncovered, until heated through, about 15 minutes. Drizzle with aioli and return to the oven to heat through, about 2 minutes.