Italian Crab Salad Stuffed Peppers

With basil butter

Print Recipe

Servings: 24 pieces

This month, we’re all about enjoying our time out on patios and porches. That means little to no cooking. This simple crab salad works for this theme (and for our taste buds too). If possible, find yourself some fresh NC crab and stir up a bowl of this good stuff!

Ingredients

½ cup pine nuts, toasted

½ cup grated parmesan cheese

½ cup fresh parsley, loosely packed

4 tablespoons butter, softened

1 tablespoon fresh basil, minced

2 tablespoons Dijon mustard

½ cup half and half

1 teaspoon garlic paste or 2–3 cloves, minced

1 dozen small mini sweet peppers

½ pound crabmeat

½ cup diced celery

½ cup diced radishes

½ cup thinly sliced green onions

3 tablespoons capers, drained

¼ cup fresh parsley, finely chopped

1½ teaspoons Italian seasoning

Directions

In a food processor, quickly pulse nuts, cheese and parsley into coarse crumbs. Set aside.
Using a fork, combine butter and basil. Set aside.
Whisk together the mustard with cream and garlic.
Slice peppers in half lengthwise and remove seeds.
Pick through the crab to remove any shell pieces.
Combine crab with remaining ingredients. Stir in mustard mixture.
Spread peppers with layer of basil butter. Top with crab mixture.
Dust with nut and cheese crumbs. Refrigerate until serving time.