Mini sweet peppers filled with crab, cream cheese, and Cajun seasoning bring bright color and bold flavor to the holiday table.
Photo by Karen Hermann
Serves 6–8
12 assorted (red, yellow, orange) mini sweet peppers
8 ounces cream cheese, softened
½ cup shredded cheddar cheese
6 ounces lump crab meat
1 teaspoon lemon juice
2 scallions, finely chopped
½ tablespoon Cajun seasoning
2 tablespoons chopped parsley, divided
Halve the peppers lengthwise, including the stem. (Keeping the stem intact makes for a more attractive serving presentation.) Remove the seeds. Arrange on a serving platter and set aside.
In a large bowl, combine cream cheese, cheddar, crab meat, lemon juice, scallions, seasoning and 1 tablespoon parsley until creamy and smooth. Using a small spatula, butter knife or teaspoon, fill the inside of each pepper half. Sprinkle with the remaining parsley. Refrigerate at least one hour before serving.
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