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.