OREGON DUNGENESS CRAB AND PICKLED PEPPERS

Adapted from Charlie Branford, Local Ocean Seafoods, Newport

16 pickled cherry peppers (in a jar or from a deli counter)
1 lemon
1 Tbsp parsley, minced
2 garlic cloves, minced
1 shallot, minced
1 scallion, minced
Extra virgin olive oil
16 oz (1 lb or 1 loosely packed cup) Oregon Dungeness crabmeat
1 bunch parsley, minced
1 oz queso fresco or feta, crumbled
Lemon juice

One day before serving the dish, cut off the stems of the cherry peppers and de-seed them. Set aside in a mixing bowl. Cut one lemon into quarters, squeeze juice onto the peppers, and then add 1 tablespoon parsley, garlic, shallot, and scallion. Cover with extra virgin olive oil and let marinate for 8 to 24 hours.

The next day, prepare the stuffing. Sift through the crabmeat, removing all of the shell pieces and breaking up the larger pieces of crab. Add a handful of parsley, a good dash of olive oil, queso fresco or feta, and lemon juice. Add salt and pepper to taste.

For a fancy appetizer, strain the peppers, reserving the infused oil. Stuff the peppers with the crab mixture—don’t be shy. Drizzle peppers with the infused oil, garnish with crumbled feta and parsley, and serve. For a simpler dish, chop the peppers into ribbons and toss with the crab mixture. Spoon over salad greens, drizzle in oil, and serve.