Crab-Stuffed Peppers

Name: Crab-Stuffed Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 473 milliliters 1/2 pound fresh crabmeat, drained and flaked (about; 1 Tbsp minced fresh basil or parsley; 16 servings Fresh basil, sliced into thin strips; 59 milliliters green onions, finely chopped (about; 1 teaspoons hot sauce; 2 teaspoons lemon juice; 118 milliliters mayonnaise; 1 plum tomato, seeded and finely chopped; 3 larges red or green peppers

Need a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre? Crab-Stuffed Peppers could be an excellent recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 74 calories. This recipe serves 16. If you have crabmeat, lemon juice, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 4 ingredients in a medium bowl; stir in mayonnaise, lemon juice, and hot sauce. Cover and chill.

Ingredients you will need

Lemon Juice

Mayonnaise

Hot Sauce

Equipment you will use

Bowl

Meanwhile, cut peppers into 1 1/2" strips. (For bite-size pieces, cut strips in half crosswise.) Spoon crab filling onto pepper strips, and top with basil strips.

Ingredients you will need

Peppers

Pepper

Basil

Crab

Cut peppers into strips and store in heavy-duty, zip-top plastic bags. Prepare crabmeat mixture 8 hours ahead. For a twist, top baguette slices with the crab mixture.

Ingredients you will need

Baguette

Crab

Peppers

Equipment you will use

Ziploc Bags

Equipment

Bowl

Ziploc Bags

Ingredients

Servings:

473milliliters

1/2 pound fresh crabmeat, drained and flaked (about 1Tbsp

minced fresh basil or parsley 16servings

Fresh basil, sliced into thin strips 59milliliters

green onions, finely chopped (about 1teaspoons

hot sauce 2teaspoons

lemon juice 118milliliters

mayonnaise 1

plum tomato, seeded and finely chopped 3larges

red or green peppers

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau