Crab-Stuffed Mini Peppers

Crab-Stuffed Mini Peppers

These crispy appetizers offer the flavor of crab cakes without the fat from frying.

24

Servings

30 mins

Total time

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Main Ingredients

  • 12 ounces lump crabmeat,
  • 2 tablespoons mayonnaise,
  • 2 tablespoons finely chopped red bell pepper,
  • 2 tablespoons Dijon mustard,
  • ¼ cup snipped dill, , plus more for garnish
  • 2 tablespoons olive oil,
  • ¼ teaspoon salt,
  • ¼ teaspoon pepper,
  • 12 mini bell peppers,

Cooking Instructions

Step 1

Preheat oven to 300°F. Combine crabmeat, mayonnaise, red pepper, mustard, dill, oil, salt and pepper. 

Step 2

Slice mini peppers in half horizontally and fill with crab mixture.  Place on a baking sheet and bake for 15 minutes. Garnish with additional fresh dill, if desired.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.