Crab Salad Stuffed Sweet Mini Peppers Recipes

CRAB SALAD STUFFED SWEET MINI PEPPERS

Steps:

• 1. wash and dry peppers. Cut lengh wise in half. Scrape the few tiny seed out. To the crab salad add the imitation crab meat cut up. Also mix in the Old Bay Seasoning,dill weed and the lemon pepper.
• 2. Fill the pepper cavities with the crab salad. Arrange on a serving plate, as shown. Sprinkle the tops ligtly with dill weed.
• 3. Decorate with lettuce leaves, radishes and tiny little tomatoes. Tint red tomatoes can be used for a pretty garnish. Work with what you have...play with it. Saran wrap and store in refrigerator.. Serve chilled, and enjoy.....Nancy P.....9/17/12

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
• Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
• Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
• Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.