Piquillos Rellenos
Sweet, slightly smoky piquillo peppers are filled with a creamy crab and béchamel mixture, then lightly gratinéed for a tender interior and a golden top. The result is elegant yet approachable—bright lemon and parsley lift the richness for a balanced, shareable tapas dish.
12 piquillo peppers
8 oz crab meat, drained
3 tbsp butter
3 tbsp all-purpose flour
1 cup milk, warm
¼ cup heavy cream
1 onion, finely chopped
2 clove garlic, minced
2 tbsp olive oil
¼ cup white wine
1 egg, lightly beaten
1 cup manchego cheese, grated
½ cup breadcrumbs
1 lemon, zest and juice
2 tbsp flat-leaf parsley, finely chopped
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 tbsp olive oil (for drizzling)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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