Crab-Stuffed Peppers

Oxmoor House
16 appetizer servings


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1/2 pound fresh crabmeat, drained and flaked (about 2 cups)
2 green onions, finely chopped (about 1/4 cup)
1 plum tomato, seeded and finely chopped
1 tablespoon minced fresh basil or parsley
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon hot sauce
3 large red or green peppers
Fresh basil, sliced into thin strips


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

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.

Make-Ahead: 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.

Created date

October 2003