Looking for a quick, healthy, but-still-fancy appetizer? Try these stuffed peppers filled with fresh crab salad.
I loved the sound of this recipe for crab stuffed peppers in the June issue of Cooking Light, which took only light renovation. I am always looking for quick appetizers, and this one fits the bill if you make the cashew sour cream in advance. Packages of mini bell peppers are in stores now and make the perfect vehicle for two bites of crab salad.
Since canned crab is a higher-sodium ingredient, I subbed thick cashew “cream” for the cream cheese to reduce the sodium and make the recipe dairy-free. You can grill the peppers on a grill, grill pan, or even under a broiler. There’s no other cooking involved. I used claw meat, which is significantly less expensive than jumbo lump and works perfectly well in this recipe.
paleo, dairy-free, gluten-free, celiac, pescatarian diets
Not recommended for:
vegan, vegetarian, low-sodium, migraine diets
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Crab-stuffed grilled bell peppers
- 12 bell peppers mini, washed and cut in half lengthwise
- 16 ounces crab meat lump or claw, flaked with a fork
- 1/4 cup cashew cream make cashew cream extra-thick in advance
- 1/4 cup celery finely chopped
- 1 lemons zested, then juiced to get 2 tbsp juice (use extra juice for another recipe)
- 1/2 tsp black pepper freshly ground
- 1 tbsp dill (fresh) finely chopped
- Heat grill, grill pain, or broiler on high.
- Grill peppers 4-6 minutes, cut side down, until they are beginning to soften and have clear grill marks.
- Mix remaining ingredients in a large bowl.
- Put peppers on a serving tray and let cool. Fill with spoonfuls of crab salad. Sprinkle with extra dill, lemon zest, and black pepper just before serving.