Crab-Stuffed Piquillo Peppers

• aioli Paprika
• 1 tablespoon smoked paprika
• 1/2 cup vegetable oil
• 1 large egg yolk
• 1 tablespoon sherry vinegar
• 1 lemon
• kosher salt
• peppers
• 3 tablespoons mayonnaise
• 3 tablespoons creme fraiche
• 2 teaspoons dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 cup manchego cheese grated
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons chopped fresh chives finely
• 1 large egg lightly beaten
• 8 ounces lump crabmeat jumbo, picked through
• ground pepper
• 16 ounces piquillo peppers

1. Make the aioli: Heat the paprika and vegetable oil in a small saucepan over low heat. When hot, remove the pan from the heat and allow the oil to steep at room temperature, 20 minutes. Transfer to a small bowl and refrigerate at least 1 hour.
2. Combine the egg yolk, vinegar and lemon juice in a food processor or blender; process until smooth and frothy. With the machine running, slowly pour in the paprika-infused oil and process until the desired consistency is reached. Season with salt. (The aioli can be made up to 3 days ahead; refrigerate in an airtight container.)
3. Make the filling for the peppers: Combine the mayonnaise, creme fraiche, mustard, lemon juice, manchego, parsley, chives and egg in a large bowl; mix thoroughly with a rubber spatula to combine. Gently mix in the crabmeat (do not break it up too much). Season with salt and pepper.
4. Drain the piquillo peppers thoroughly. Remove the seeds, making sure to keep the peppers whole and intact. Carefully spoon about 1 tablespoon crab filling into each pepper. Transfer to an ovenproof baking dish, such as a cazuela. (The peppers can be filled 1 day ahead; cover and refrigerate.)
5. Preheat the oven to 375 degrees F. Transfer the peppers to the oven and bake, uncovered, until heated through, about 15 minutes. Top the peppers with the aioli and return to the oven until the aioli is hot, about 2 more minutes.

aioli paprika, paprika, vegetable oil, egg yolk, sherry vinegar, lemon, kosher salt, peppers, mayonnaise, creme fraiche, mustard, lemon juice, manchego cheese, fresh parsley, chives, egg, lump crabmeat jumbo, ground pepper, piquillo peppers

Taken from www.yummly.com/recipe/Crab-Stuffed-Piquillo-Peppers-1195104 (may not work)