Mini Bell Peppers Stuffed with Crabmeat
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
Rémoulade Sauce
  • ½ cup mayonnaise
  • ½ cup Creole mustard or brown mustard
  • 3 tablespoons finely diced sweet pickle relish
  • 1 tablespoon finely yellow onion
  • 2 tablespoons finely diced celery
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • ½ teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
Stuffed Peppers
4 small bell peppers
  • 1 pound white lump crabmeat, picked over for shells and cartilage
  • 4 tablespoons finely diced celery
  • 3 tablespoons finely diced red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 large egg
  • ½ cup panko bread crumbs
  • 4 lemon wedges, seeded
Instructions
Rémoulade Sauce
  1. In a mixing bowl, whisk together the mayonnaise, mustard, and relish. Add the onion, celery, parsley, and garlic; stir to combine. Stir in the lemon juice, Cajun seasoning, and hot sauce. Cover and chill for at least an hour to let the flavors meld.
Stuffed Peppers
  1. Preheat the oven to 350F.
  2. Wash the peppers and with a sharp knife, slice the top off each pepper, reserving the tops. With a small spoon, scrape out the membrane and remove any seeds. In a large pot filled halfway with water, bring it to a boil. Add the peppers and submerge them below the water line and blanch just until tender, about 5 minutes. Remove and drain on paper towels.
  3. Place the crabmeat in a glass mixing bowl and inspect to make sure all shells and cartilage are removed.
  4. In another mixing bowl, add the celery, onion, and parsley. Add the mayonnaise, lemon juice, and Cajun seasoning. Crack the egg into the mixture and add the bread crumbs. With a fork, mix until combined.
  5. Add the crabmeat to the mixture and gently fold in the crabmeat to distribute evenly, but not enough to break up the lumps. Cover and chill until ready to stuff the peppers.
  6. Spoon the stuffing into each pepper and place on a parchment-lined ovenproof dish. Place in the hot oven and bake just until the stuffing sets and the tops begin to brown, about 30 minutes.
  7. For serving, move the stuffed peppers to a platter and spoon over one spoonful of the sauce and serve the remaining sauce on the side. Garnish with the tops of the peppers and fresh lemon wedges.
Notes
I like the small peppers for this, but if you cannot find them, medium-size bells will work, but you may need to scale up the quantity of stuffing ingredients. Go easy on the spicy seasoning; let the sweetness of the crabmeat and peppers shine. I do not care for a dense bread crumb stuffing, so this ratio preserves the delicate balance of things so that the crab takes center stage. I like the cold rémoulade sauce in contrast to the piping hot crabmeat, but my wife prefers the moist crab by itself; it’s your call.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=26998