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Crab-Stuffed Peppers

Yield 16 appetizer servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Christmas with Southern Living 1999