Crab Cake St￭ Bell Peppers are a delicious and visually appealing dish that combines the rich flavors of crab cakes with the wholesome goodness of bell peppers. This recipe is perfect for summer dinner ideas, family-friendly seafood recipes, or as a flavor-packed appetizer.
Ingredients
Scale:
4 large bell peppers (any color)
1 lb lump crab meat (fresh or canned, drained and picked over)
1 cup breadcrumbs (preferably panko)
1/2 cup mayonnaise
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheese (cheddar or mozzarella)
2 tablespoons butter, melted
1/4 cup breadcrumbs (for topping)
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Set aside the tops.
In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, green onions, parsley, garlic, Cajun seasoning, Dijon mustard, lemon juice, salt, and black pepper. Mix gently.
Spoon the crab mixture evenly into each bell pepper. Press down slightly to pack the filling.
In a small bowl, mix the shredded cheese, melted butter, and breadcrumbs. Sprinkle this mixture over the st￭ peppers.
Place the st￭ peppers in a baking dish, add a splash of water to the bottom, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving.
