Crab-Stuffed Piquillos

Name: Crab-Stuffed Piquillos (Piquillos Rellenos de Cangrejo)
Cuisine: Spanish
Ingredients: 8 ounces whipped cream cheese; 1 tablespoon sherry vinegar; 1 tablespoon extra-virgin olive oil; 2 stalks celery, finely chopped; 1 shallot, minced; 2 tablespoons finely chopped fresh parsley; Pinch of red pepper flakes; 1 cup lump crabmeat; 8 piquillo peppers, stemmed and seeded

Piquillos Rellenos de Cangrejo

Preparation info

Yield:
8
piquillos

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Piquillo peppers are native to Northern Spain and have a long, pointed shape resembling a “little beak,” hence, the name. The peppers are mild and sweet in flavor and are most commonly available roasted, peeled, and preserved. They can be found online or in specialty stores. Mini sweet peppers are a suitable substitute.

Ingredients

8 ounces whipped cream cheese
1 tablespoon sherry vinegar
1

Europe
Spain
Fish course
Gluten-free
Pescatarian

Method

In a medium bowl, mix together the cream cheese, vinegar, oil, celery, shallot, parsley, and red pepper flakes. Using a rubber spatula, gently stir in the crabmeat until well combined. Using a spoon, fill the cavities of the piquillo peppers with the crab filling. Seal the top of each pepper with a toothpick and serve at room temperature.