Best Crab Stuffed Bell Peppers Recipes

CRAB-STUFFED BELL PEPPERS

Crab-Stuffed Bell Peppers image

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

Ingredients

1/2 cup breadcrumbs
1 (6 1/2 ounce) can crabmeat
1 stalk celery
1/2 cup green onion
4 bell peppers
1 garlic clove, minced
1/4 teaspoon cayenne pepper
salt and pepper
1/4 cup margarine
1/2 cup shredded cheese, of your choice

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 BELL PEPPERS

Crab Stuffed Bell Peppers image

Make and share this Crab Stuffed Bell Peppers recipe from Food.com.

Provided by Ginny Sue

Categories Lunch/Snacks

Time 30m

Yield 16 appetizers, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 roma tomato
2 green onions, green tops only
1/2 lb crabmeat, drained and flaked
1 tablespoon fresh basil or 1 tablespoon parsley, minced
1/2 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon hot sauce, more if desired
3 green peppers

Steps:

Seed and chop the tomato; chop the green onion.
Combine all ingredients except green peppers in a bowl, stir well.
Refrigerate for several hours.
Cut peppers into 1 1/2 inch wide strips, then cut strips in half cross-wise.
Spoon crab filling on to the pepper pieces, garnish if desired.
A mixture of green and red bell peppers can be used for a festive holiday touch.
Crab spread can also be served with toasted baguette slices.

Nutrition Facts : Calories 93, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.7, Sodium 347.5, Carbohydrate 6.3, Fiber 1, Sugar 2.3, Protein 5.8

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