CRAB-STUFFED PEPPERS

My Cellar

Serves 40

1 tbsp (15 ml) finely chopped preserved lemon

½ tsp (2 ml) finely chopped fresh thyme leaves

1 tbsp (15 ml) finely chopped parsley or spinach

1 cup (250 ml) crab meat

½ cup (125 ml) cream cheese, at room temperature

2 tbsp (30 ml) honey

30 to 40 sweet or hot pickled cherry peppers, drained

In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.