Skip menu to read main page content
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
Claw Crab Meat

More Recipes

A Maryland Legend

Try your hand at the original crab cake recipe first used in Phillips Crab House in in Ocean City, MD, in 1956.

View the recipe
Classics Never Go Out of Style

Our classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.

View our MD Style Crab Cakes