Crab-Stuffed Bell Peppers
Crab-stuffed bell peppers offer a delightful and impressive culinary experience, combining the sweetness of bell peppers with the rich, savory flavor of crab. Typically, vibrant bell peppers, often red or yellow for their sweetness, are halved and then filled with a luscious mixture of cooked crab meat, often blended with ingredients like breadcrumbs, herbs, cheese, and a creamy binder such as mayonnaise or cream cheese. This elegant dish can be baked until the peppers are tender-crisp and the filling is golden brown and bubbling, creating a harmonious blend of textures and tastes. Whether served as a sophisticated appetizer or a satisfying main course, crab-stuffed bell peppers are a versatile and visually appealing option that’s sure to impress.
Here’s a detailed recipe for Crab-Stuffed Bell Peppers, a delicious seafood twist on a classic comfort dish. Sweet bell peppers are filled with a savory, creamy crab mixture, then baked to perfection — making it a perfect appetizer or light main course.
Crab-Stuffed Bell Peppers
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Crab-Stuffed Bell Peppers
Ingredients
For the Peppers:
- 4 large bell peppers, cut the tops and remove seeds
- 1 tbsp olive oil
- Salt, to taste
For the Crab Filling:
- 250g (8 oz) lump crab meat (fresh or canned, drained and checked for shells)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (plus more for topping)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (or paprika + celery salt as substitute)
- Salt and pepper to taste
- 2 tbsp fresh green parsley, chopped (plus more for garnish)
- Optional: 1/4 cup breadcrumbs for extra texture
Crab-Stuffed Bell Peppers
Preparation Method:
1- Prep the Bell Peppers
- Preheat the oven to 375°F (190°C).
- Remove the tops off from bell peppers and remove seeds and membranes.
- Drizzle a little olive oil over the peppers, sprinkle with salt, and roast them (hollow side up) on a baking tray for about 10 minutes. This softens them slightly before stuffing.
2- Make the Crab Filling
- In a large mixing bowl, combine mayonnaise, cream cheese, Parmesan, and mozzarella.
- Fold in the celery, onion, garlic, lemon juice, Worcestershire sauce, and Old Bay seasoning.
- Gently combine in the crab meat, taking care not to break it up too much.
- Season with salt, pepper, and parsley. Mix until creamy and well-blended. Optional: Stir in breadcrumbs if you want a firmer texture.
3- Stuff the Peppers
- Spoon the crab mixture evenly into the partially roasted bell peppers.
- Top with extra mozzarella or Parmesan for a golden finish.
4- Bake
- Return the stuffed peppers to the oven and bake for 15–20 minutes, or until the tops are golden and bubbly.
5- Garnish and Serve
- Sprinkle with fresh parsley before serving.
- Serve warm, with lemon wedges on the side for an extra citrusy zing.
Tips & Variations
- Add diced cooked shrimp or scallops for a seafood medley.
- Use mini bell peppers for bite-sized party appetizers.
- For a spicy kick, add chopped jalapeños or a dash of hot sauce to the filling.
These Crab-Stuffed Bell Peppers are rich, flavorful, and perfect for impressing guests or enjoying a cozy, gourmet meal at home!
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