Lunchbreak: Crab stuffed peppers

Dancing Marlin
20590 South Lagrange Road
(815) 464-6646

Crab Stuffed Peppers
Yields 4-6 servings

10-12 piquillo peppers (drained from can)
1 lb jumbo lump crab meat
1 1/2 oz yellow onions (finely diced)
1 1/2 oz red peppers (finely diced)
1/2 tsp fresh garlic (finely diced)
2 oz panko bread crumbs
1 tsp flat leaf parsley (chopped)
1 oz grated parmesan cheese
3 oz mayonnaise
1/2 tsp honey
1/2 tsp Dijon mustard
1/2 tsp Whole grain mustard
1 tsp fresh squeezed lemon juice
1/2 tsp fresh tarragon (chopped)
1/2 tsp Old Bay Seasoning Seasoning

* Before you begin preparing, pre-heat your oven to 350 Degrees.
Sauté onions, red peppers and garlic until translucent. Do not brown. In a mixing bowl combine all other ingredients with sautéed onions, peppers and garlic. Fold in the crabmeat gently, so to not break up the lumps of meat. Salt and pepper to taste. Fill each piquillo pepper with 2 oz of crabmeat mixture. Bake on a sheet pan for 18 minutes at 350 degrees

Remoulade Sauce

1/2 cup mayonnaise
1/2 Tbsp lemon juice
1/2 Tbsp chopped capers
1/2 Tbsp chopped shallots
1/2 Tbsp chopped chives
1 tsp chopped parsley
salt and pepper to taste

Combine all ingredients in a bowl and mix.

To Serve:
On a serving plate, spread 2 oz of the remoulade sauce. Place 4 or 5 of the baked crab stuffed peppers on the top of the remoulade.

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