Crab-Stuffed Mini Peppers
These crispy appetizers offer the flavor of crab cakes without the fat from frying.
- 12 ounces lump crabmeat,
- 2 tablespoons mayonnaise,
- 2 tablespoons finely chopped red bell pepper,
- 2 tablespoons Dijon mustard,
- ¼ cup snipped dill, , plus more for garnish
- 2 tablespoons olive oil,
- ¼ teaspoon salt,
- ¼ teaspoon pepper,
- 12 mini bell peppers,
Preheat oven to 300°F. Combine crabmeat, mayonnaise, red pepper, mustard, dill, oil, salt and pepper.
Slice mini peppers in half horizontally and fill with crab mixture. Place on a baking sheet and bake for 15 minutes. Garnish with additional fresh dill, if desired.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.