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-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 PEPPERS
I was tasked with making lunch on Sunday and there just wasn't much in the house or the cupboard. I discovered a can of lump crab meat on the bottom shelf of the fridge and started thinking. A raid on the crisper found a few old orange peppers and a few raw Brussels sorouts that needed to be eaten soon. My mind started to grind....
Provided by Dave Mathews
Categories Seafood
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Prepare the peppers by cutting in half and seeding. Bake for 20 minutes at 300F or until a light char forms around edges
- 2. Meanwhile prepare crab filling by placing crab meat, ground crackers, garlic and Parmesean cheese in a medium bowl. Finley chop Brussels sprouts. Be sure to remove bottom stem and any bad looking leaves first. Add to crab mixture and mix well. Add melted butter and stir. The filling should be wet enough to form a ball and stick together so test it as you add the butter. It might not take all of it.
- 3. Let the crab mixture stand for at least 10 minutes so the crackers get soft.
- 4. Remove the bell peppers from the oven and let cool unless you have asbestos hands. Stuff each half pepper with the crab mixture. Over fill each. They look better that way. Bake at 350F for 20 minutes keeping an eye on them so they don't burn.
- 5. To serve make a quick bechamel sauce with a good amount of crushed garlic. Make it thick so it can be piped over stuffed pepper just before serving.
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 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 POBLANO PEPPERS
Make and share this Crab Stuffed Poblano Peppers recipe from Food.com.
Provided by KristenErinM
Categories Crab
Time 1h
Yield 8 pepper halves
Number Of Ingredients 6
Steps:
- Coat baking pan with cookings spray.
- combine crab, sour cream, bread crumbs, and red peppers.
- spoon into peppers.
- top with parmesan.
- bake for 375 foil covered pan for 20 minute.
- uncover and bake for additional 15 minute.
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
More about "crab stuffed peppers recipe 415 recipes"
CRAB STUFFED PEPPERS WITH LEMON-BASIL …
From chilipeppermadness.com
5/5 (3)Total Time 45 minsCategory Main CourseCalories 445 per serving
- Heat a pan to medium heat and add olive oil. Add serranos and onion and cook about 5 minutes to soften.
10 BEST STUFFED PEPPERS CRAB MEAT RECIPES
From yummly.com
CRAB AND STUFFED PEPPERS RECIPE-PHILLIPS …
From phillipsfoods.com
SUPER-SIMPLE CRAB STUFFED PEPPERS (WITH …
From freshbitesdaily.com
CRAB SALAD STUFFED BELL PEPPERS – CLOVER LEAF
From cloverleaf.ca
RECIPE FOR STUFFED BELL PEPPERS CRABS & SHRIMPS - 4D FLAVOURS
From 4dflavours.com.au
STUFFED PEPPERS | CRAB MEAT & CAULIFLOWER RICE | LOW CARB RECIPES
From youtube.com
CRAB-STUFFED GRILLED BELL PEPPERS RECIPE | MYRECIPES
From myrecipes.com
STUFFED PEPPERS WITH CRAB AND BACON - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
APPETIZER - CRAB STUFFED PEPPERS RECIPES
From similarrecipe.com
CRAB SALAD STUFFED PEPPERS RECIPE BY JAIME Y. OF NORTH BRUNSWICK, …
From phillipsfoods.com
FAST OR SLOW CRAB STUFFED PEPPERS - BETTER HOMES & GARDENS
From bhg.com
CRAB-STUFFED PIQUILLO PEPPERS | WILLIAMS SONOMA
From williams-sonoma.com
CRAB RANGOON {READY IN 10 MINUTES!} - THE BIG MAN'S WORLD
From thebigmansworld.com
16 ASIAN SEAFOOD RECIPES FOR SEAFOOD LOVERS - MSN
From msn.com
BEST PLANKED CRAB-STUFFED PEPPERS RECIPES | FOOD …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love