CRAB STUFFED PEPPERS
The sweetness of the crab meat plays with the crunch of the cherry peppers and gives this appetizer a little bit of a kick. Your guests will love these delicious crab peppers.
Provided by Julie Maestre
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Slice the peppers in half then remove and discard any seeds and membranes from the peppers.
- Drizzle olive oil on the peppers and season with salt and pepper.
- In a large bowl, combine the cilantro, minced garlic, green onions, mayo, lemon juice, old bay seasoning, and softened cream cheese.
- Stir in the crab meat gently and check for seasoning.
- Stuff each pepper with about 1-2 tbsp of crab filling.
- Bake for 18-20 minutes.
- Squeeze some extra lime and enjoy!
Nutrition Facts : Calories 62 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 81 mg, Sugar 1 g, ServingSize 1 serving
CRAB-AND-CHEESE-STUFFED MINI PEPPERS
Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
CRAB AND PROSCIUTTO-STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 400 degrees F.
- In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using.
- Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.
- Transfer to a platter and serve.
CRAB-STUFFED PIQUILLO PEPPERS
Steps:
- Make the aioli: Heat the paprika and vegetable oil in a small saucepan over low heat. When hot, remove the pan from the heat and allow the oil to steep at room temperature, 20 minutes. Transfer to a small bowl and refrigerate at least 1 hour.
- Combine the egg yolk, vinegar and lemon juice in a food processor or blender; process until smooth and frothy. With the machine running, slowly pour in the paprika-infused oil and process until the desired consistency is reached. Season with salt. (The aioli can be made up to 3 days ahead; refrigerate in an airtight container.)
- Make the filling for the peppers: Combine the mayonnaise, creme fraiche, mustard, lemon juice, manchego, parsley, chives and egg in a large bowl; mix thoroughly with a rubber spatula to combine. Gently mix in the crabmeat (do not break it up too much). Season with salt and pepper.
- Drain the piquillo peppers thoroughly. Remove the seeds, making sure to keep the peppers whole and intact. Carefully spoon about 1 tablespoon crab filling into each pepper. Transfer to an ovenproof baking dish, such as a cazuela. (The peppers can be filled 1 day ahead; cover and refrigerate.)
- Preheat the oven to 375 degrees F. Transfer the peppers to the oven and bake, uncovered, until heated through, about 15 minutes. Top the peppers with the aioli and return to the oven until the aioli is hot, about 2 more minutes.
CAJUN CRAB POPPERS
My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,
Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CRAB-STUFFED POBLANO PEPPERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
- In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
- Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
- Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
CRAB-STUFFED BELL PEPPERS
This is so good. The stuffing is just as good baked in a casserole dish and served that way. You may adjust the seasonings for your taste.
Provided by Margie Brock
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté vegetables, excluding bell peppers, in margarine.
- Mix with crab meat and breadcrumbs.
- Season to taste with salt and pepper. (If dry, add a small amount of water).
- Stuff bell peppers and cover tops with cheese.
- Bake 350°F for 30 minutes.
Nutrition Facts : Calories 270.8, Fat 16.1, SaturatedFat 4.4, Cholesterol 28.4, Sodium 766.9, Carbohydrate 18.1, Fiber 3.2, Sugar 4.2, Protein 14.5
CRAB STUFFED PEPPERS RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- 1. Heat a pan to medium heat and add olive oil. 2. Add serranoes and onion and cook about 5 minutes to soften. 3. Add garlic and cook another minute, until fragrant. 4. Cool and put in a mixing bowl. 5. Add crab meat, cheeses, Panko, Old Bay, salt, and about half of the fresh basil. 6. Stir to combine. 7. Heat oven to 350 degrees. 8. Slice each sweet pepper in half lengthwise and scoop out. 9. Stuff each pepper with the crab mixture and sprinkle with dried basil. 10. Set onto a lightly oiled baking sheet. 11. Bake 20-25 minutes. 12. While the peppers are baking, add butter, lemon juice and remaining basil to a small pot. Heat on low until butter melts, stir to combine. 13. Drizzle the Lemon-Basil Butter over the peppers and serve.
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