Crabby Baby Peppers

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Its a crab cake in a little bite sized pepper and its perfection.  Some things just naturally go together.  When this happens, you find yourself taking all sorts of culinary credit, when really, all the glory is owed to the ingredients- especially that little nibble of bacon on top!

Heres what you'll need:

  • 1 lb lump crab meat
  • 1 tsp Dijon Mustard
  • 1 tsp dry mustard
  • 2 shakes of hot sauce
  • 4 shakes Worcestershire sauce
  • 2 eggs
  • juice of 1/4 lemon
  • 1 tsp chopped parsley, reserve some leaves for garnish
  • 2 tbsp. tiny diced red pepper
  • 1/2 cup of bread crumbs
  • 1 tsp Old Bay seasoning
  • lemon wedges for garnish
  • 12-15 baby peppers
  • 4 strips of bacon, chopped, fried and drained on paper towel  (the bacon is for garnish only and purely optional... do it though. Its delicious)
  • salt & pepper

For our version of remoulade: 

whisk together the following ingredients:

  • 1 tsp ketchup
  • 1 tsp mayo
  • 1/2 tsp Dijon mustard
  • 1/2 tsp relish
  • paprika, a dash or two
  • juice of 1/2 a lemon
  • salt & pepper
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What you'll do:

Preheat oven to 350 degrees

1.   In a large bowl, combine mustards, hot sauce, Worcestershire, salt, pepper, eggs and lemon juice.

2.  Add parsley, crab, diced peppers and bread crumbs.  Season with Old Bay, salt and pepper and toss together.  Let rest.

3.  Meanwhile, halve the baby peppers, removing seeds and ribs.

4.  Stuff/top each raw pepper half with about a tablespoon of the crab cake mixture, more or less depending on the size of the pepper.    Place stuffed peppers on cookie sheet and place in the oven.   Bake for 15-20 minutes or until peppers are softened and the crab cake is browned.

5.  Garnish as you'd like:  bacon, lemon, parsley and remoulade.

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Cheers!  Happy Weekend!


Measure & Pinch