kat's seafood stuffed red bell peppers
(1 rating)
I made this one up off the cuff. I generally take notes when I get inspired. If you want it to look impressive try to find bell peppers with four even lobes that can stand on their own, then cut off the top, otherwise any red bell can be used if cut as in the picture. Take it easy on the mayo. You just want it wet enough to not dry out while baking. This can be served as the main course or as a side to a light seafood main course like baked fish.
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(1 rating)
prep time
5 Min
cook time
30 Min
Ingredients For kat's seafood stuffed red bell peppers
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1/4 lbimitation crabmeat or canned crab
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1 canbumblebee tiny shrimp
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3/4 cpanko bread crumbs
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1/4 conion, finely chopped (green onion is best)
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1 stickcelery, minced
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1-2 Tbspmayonnaise (adjust to desired consistency)
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1/2 Tbspdill, dried (to desired taste)
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dashlemon pepper grinder (trader joes)
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dashsea salt
How To Make kat's seafood stuffed red bell peppers
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1Mix up all ingredients like you're doing tuna salad. Mash up crab and shrimp with back of fork. Adjust mayo and seasonings to taste and consistency. You MIGHT sprinkle the top with Panko if you want a crispy breaded top.
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2Bake at 350 degrees for 30 minutes on a rack in a roasting pan with a layer of water in the bottom to keep the red pepper from drying out.
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3Garnish with a few shreds of imitation crabmeat and serve. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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