Crab Stuffed Peppers Recipe with Lemon-Basil Butter
A recipe for sweet chili peppers stuffed with succulent crab meat, goat cheese and Parmesan, then baked or grilled to perfection.
Servings: 4
Calories: 445kcal
Ingredients
- 1 teaspoon olive oil
- 2 serrano peppers sub in jalapenos for less heat
- 1 small sweet onion chopped
- 2 cloves garlic chopped
- 8 ounces crab meat shredded
- 5 ounces goat cheese
- 1 cup shredded Parmesan cheese
- ¼ cup Panko
- 1 tablespoon Old Bay seasoning
- Salt to taste
- 1 tablespoon dried basil
- 4 large sweet peppers
- ½ cup fresh chopped basil divided
- 4 tablespoons butter
- Juice from half a lemon
Instructions
- Heat a pan to medium heat and add olive oil. Add serranos and onion and cook about 5 minutes to soften.
- Add garlic and cook another minute, until fragrant. Cool and add to a mixing bowl.
- Add crab meat, cheeses, Panko, Old Bay, salt, and about half of the fresh basil. Stir.
- Heat oven to 350 degrees.
- Slice each sweet pepper in half lengthwise and scoop out the innards.
- Stuff each pepper with the crab mixture and sprinkle with dried basil.
- Set onto a lightly oiled baking sheet. Bake 20-25 minutes.
- While stuffed peppers are baking, add butter, lemon juice and remaining basil to a small pot. Heat on low until butter melts. Swirl.
- Drizzle the Lemon-Basil Butter over the stuffed peppers and serve.
Notes
NOTE: You can also prepare these on the grill over indirect medium heat.
Heat Factor: Mild.
Nutrition
Calories: 445kcal | Carbohydrates: 19g | Protein: 29g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 1127mg | Potassium: 549mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4885IU | Vitamin C: 162.3mg | Calcium: 428mg | Iron: 3.5mg