+
0 (0)

Category: Appetizers

Baja Crab-Stuffed Peppers

Baja Crab-Stuffed Peppers
Al Seib / Los Angeles Times

Sweet mini-peppers are great for stuffing and make for eye-appealing hors d'oeuvres. You won't need extra garnishes. You'll find the peppers in the produce section of warehouse stores. Or, substitute larger Hungarian green peppers, found at most grocery stores and ... Read more

Total time: 30 minutes | Makes 48 peppers
  • 1/4 pound cooked crab meat
  • 1 tablespoon minced green onion
  • 1/4 cup minced cucumber
  • 1/4 cup minced avocado
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon ground cumin
  • Salt
  • Dash cayenne pepper
  • 24 sweet mini-peppers
  • Cilantro leaves

Step 1Combine the crab, green onion, cucumber, avocado, tomato, chopped cilantro, lime juice, olive oil, cumin, salt and cayenne pepper to taste in a mixing bowl.

Step 2Cut the peppers in half and remove the seeds. Spoon the crab mixture into the pepper halves. Arrange on a serving platter and garnish with cilantro leaves.

Each pepper:
7 calories; 32 mg sodium; 1 mg cholesterol; 0 fat; 0 saturated fat; 1 gram carbohydrates; 1 gram protein; 0.23 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Zucchini-basil frittata
AOC stuffed squash blossoms with pepitas
Savory onion tart
Quiche with bacon and Gruyere cheese