Name: Crab-Stuffed Bell Peppers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 large bell peppers (red, yellow, or green); 2 tbsp olive oil; 450 g lump crab meat, picked over for shells; ½ cup panko breadcrumbs; ¼ cup mayonnaise; ¼ cup sour cream (or Greek yogurt); 1 small onion, finely diced; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp Worcestershire sauce; 1 tsp Old Bay seasoning; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional, for heat); ¼ cup fresh parsley, chopped; Salt and black pepper, to taste; ¼ cup panko breadcrumbs; 2 tbsp melted butter; 1 tbsp grated Parmesan cheese; 1 tbsp fresh parsley, chopped

DifficultyBeginner

CategoryChefs Choice, Crab, Fish, Main Courses, Seafood

Sweet bell peppers are filled with a rich and creamy crab stuffing mixture, then baked until golden and bubbly. This dish makes for a flavorful main course or an elegant appetizer, perfect for seafood lovers.

Yields4 Servings

Prep Time25 minsCook Time25 minsTotal Time50 mins

For the Stuffed Peppers

3 large bell peppers (red, yellow, or green)

2 tbsp olive oil

450 g lump crab meat, picked over for shells

½ cup panko breadcrumbs

¼ cup mayonnaise

¼ cup sour cream (or Greek yogurt)

1 small onion, finely diced

2 cloves garlic, minced

1 tbsp lemon juice

1 tbsp Worcestershire sauce

1 tsp Old Bay seasoning

½ tsp smoked paprika

¼ tsp cayenne pepper (optional, for heat)

¼ cup fresh parsley, chopped

Salt and black pepper, to taste

For the Topping

¼ cup panko breadcrumbs

2 tbsp melted butter

1 tbsp grated Parmesan cheese

1 tbsp fresh parsley, chopped

Prepare the Bell Peppers

Preheat the oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Brush the pepper halves with olive oil and place them cut-side up on a baking sheet.
Bake for 10 minutes to slightly soften the peppers.
Remove from the oven and set aside.

Prepare the Crab Filling

In a skillet over medium heat, heat 1 tbsp olive oil.
Add the diced onion and sauté for 5-6 minutes until softened.
Add minced garlic and cook for an additional 1-2 minutes. Remove from heat.
In a large mixing bowl, combine the crab meat, sautéed onion and garlic, panko breadcrumbs, mayonnaise, sour cream, lemon juice, Worcestershire sauce, Old Bay seasoning, smoked paprika, cayenne pepper, and fresh parsley.
Gently fold to combine, being careful not to break up the crab meat too much.
Season with salt and pepper to taste.

Stuff the Peppers

Spoon the crab mixture into each pepper half, mounding slightly.
In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley.
Sprinkle the breadcrumb mixture over the stuffed peppers.

Bake the Stuffed Peppers

Return the baking sheet to the oven and bake for 20-25 minutes, or until the topping is golden brown and the filling is heated through.
For a crispier topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Garnish and Serve

Remove the stuffed peppers from the oven and let them rest for 5 minutes.
Garnish with additional fresh parsley and a squeeze of lemon juice.
Serve immediately with a side salad or rice pilaf.

Tips and Variations

For Extra Heat: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
Cheese Option: Swap Parmesan for cheddar or Gruyère for a different flavor profile.
Gluten-Free Option: Use gluten-free panko breadcrumbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes.
Freezing: Assemble the stuffed peppers and freeze before baking. When ready to serve, bake from frozen at 375°F (190°C) for 30-35 minutes.

Ingredients