Crab Salad Stuffed Peppers

Ingredients

8 oz. Phillips Claw Crab Meat
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder
4 Whole Red Bell Peppers plus 1/4 cup Diced Red Bell Pepper
1/4 cup Hellmann’s Mayonnaise
1 Hard Boiled Egg Chopped
Dash Cholula Hot Sauce
1/4 cup Red Onion Diced
1 Tbsp. Lime Juice
1/4 tsp. Worcestershire Sauce
1 Tbsp. Parsley Chopped plus additional for garnish
1 Scallion for garnish

Cooking Instructions

• Cut Bell Peppers in half, remove seeds and rinse
• Place Bell Peppers in a medium pot and fill with water until peppers are covered. Bring to a boil and cook for 4 minutes. Drain and set aside
• Preheat oven to 350 degrees and line baking sheet with aluminum foil sprayed with cooking spray.
• Combine Mayonnaise, chopped egg, diced bell pepper, hot sauce, diced onion, lime juice, garlic and onion powder, and Worcestershire sauce in a medium bowl.
• Gently fold in crab meat and chopped Parsley.
• Stuff each Bell Pepper half with a heaping portion of the crab mixture.
• Place Crab Stuffed Bell Peppers on the lined baking sheet. Bake at 350 for 30 minutes or until golden brown.
• Serve with additional parsley and scallion garnish

Featured Product