crab stuffed peppers
I was tasked with making lunch on Sunday and there just wasn't much in the house or the cupboard. I discovered a can of lump crab meat on the bottom shelf of the fridge and started thinking. A raid on the crisper found a few old orange peppers and a few raw Brussels sorouts that needed to be eaten soon. My mind started to grind. In a few minutes I came up with this recipe. It turned out better than I expected so I posted it here. What I originally thought of was crab cakes but I didn't have half of the ingredients for that and I was too lazy to run to the store.
yield
3 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For crab stuffed peppers
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3bell peppers, orange
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1 lblump crab meat
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1/2 ccrackers, ground
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6 mdbrussel sprouts
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1/2 stickbutter, melted
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2 Tbspparmesean cheese
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1 Tbspgarlic, chopped
How To Make crab stuffed peppers
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1Prepare the peppers by cutting in half and seeding. Bake for 20 minutes at 300F or until a light char forms around edges
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2Meanwhile prepare crab filling by placing crab meat, ground crackers, garlic and Parmesean cheese in a medium bowl. Finley chop Brussels sprouts. Be sure to remove bottom stem and any bad looking leaves first. Add to crab mixture and mix well. Add melted butter and stir. The filling should be wet enough to form a ball and stick together so test it as you add the butter. It might not take all of it.
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3Let the crab mixture stand for at least 10 minutes so the crackers get soft.
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4Remove the bell peppers from the oven and let cool unless you have asbestos hands. Stuff each half pepper with the crab mixture. Over fill each. They look better that way. Bake at 350F for 20 minutes keeping an eye on them so they don't burn.
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5To serve make a quick bechamel sauce with a good amount of crushed garlic. Make it thick so it can be piped over stuffed pepper just before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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