crab stuffed peppers

Name: Crab stuffed peppers
Prep time: 20 min
Cook time: 45 min
Yield: 3
Cuisine: American
Ingredients: 3 - bell peppers, orange; 1 pound(s) lump crab meat; 1/2 cup(s) crackers, ground; 6 medium brussel sprouts; 1/2 stick(s) butter, melted; 2 tablespoon(s) parmesean cheese; 1 tablespoon(s) garlic, chopped

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Dave Mathews

Updated on Aug 13, 2017

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. In a few minutes I came up with this recipe. It turned out better than I expected so I posted it here. What I originally thought of was crab cakes but I didn't have half of the ingredients for that and I was too lazy to run to the store.

Rate

Lump crab, Brussels sprouts and orange bell peppers

prep time 20 Min

cook time 45 Min

method Bake

yield 3 serving(s)

Ingredients

3 - bell peppers, orange
1 pound lump crab meat
1/2 cup crackers, ground
6 medium brussel sprouts
1/2 stick butter, melted
2 tablespoons parmesean cheese
1 tablespoon garlic, chopped

How To Make crab stuffed peppers

Step 1

Prepare the peppers by cutting in half and seeding. Bake for 20 minutes at 300F or until a light char forms around edges

Step 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.
Step 3

Let the crab mixture stand for at least 10 minutes so the crackers get soft.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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