Appetizers

Crab-Stuffed Mini Peppers

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Crab-Stuffed Mini Peppers

Crab-Stuffed Mini Peppers are the perfect combination of sweet, savory, and creamy flavors. The vibrant mini bell peppers are stuffed with a rich, cheesy crab filling that tastes like it came straight from a gourmet kitchen. They’re ideal for parties, holiday gatherings, or even a special snack at home.

The best part about this recipe? It’s simple to make yet looks incredibly impressive on the plate. My family loves these bite-sized delights, and they never last long when they’re on the table. Whether you’re entertaining guests or indulging yourself, these peppers are bound to be a hit!

Questions I Often Get Asked About This Recipe

Q: Can I substitute the crab meat with another protein?
A: Absolutely! Cooked shrimp or even canned tuna can work as substitutes if you don’t have crab meat on hand.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the stuffed peppers a day in advance. Store them in the refrigerator, and bake them fresh before serving.

Q: What kind of peppers should I use?
A: Mini sweet bell peppers are ideal for this recipe. Their size and mild flavor make them perfect for stuffing.

Q: Can these be made gluten-free?
A: Yes! Simply skip the breadcrumb topping or use gluten-free breadcrumbs.

Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes.

What You Need to Make Crab-Stuffed Mini Peppers

Ingredients

  • 12 mini sweet bell peppers, halved and seeded
  • 8 oz (225 g) cream cheese, softened
  • 1 cup cooked lump crab meat, picked over for shells
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp lemon zest
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs (optional for topping)
  • 1 tbsp olive oil

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon or piping bag

How to Make Crab-Stuffed Mini Peppers

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
  2. Prepare the Peppers
    Slice the mini peppers lengthwise and remove the seeds and membranes. Arrange them cut side up on the prepared baking sheet.
  3. Make the Filling
    In a mixing bowl, combine the softened cream cheese, crab meat, Parmesan cheese, green onions, garlic, Old Bay seasoning, lemon zest, salt, and pepper. Mix until smooth and creamy.
  4. Stuff the Peppers
    Use a spoon or piping bag to fill each pepper half with the crab mixture. For added texture, sprinkle breadcrumbs on top, if desired.
  5. Bake to Perfection
    Drizzle olive oil over the peppers and bake them in the preheated oven for 18–20 minutes, or until the filling is golden and bubbly.
  6. Serve and Enjoy
    Let the peppers cool slightly before serving. They’re best enjoyed warm and make a stunning addition to any appetizer spread.

Tips for Perfect Crab-Stuffed Mini Peppers

  • Use Fresh Crab Meat: Fresh lump crab meat delivers the best flavor, but canned or imitation crab works in a pinch.
  • Experiment with Spices: Add a pinch of cayenne or smoked paprika for a little heat.
  • Make Them Crispy: Broil the peppers for 1–2 minutes after baking for a crispy topping.
  • Double the Recipe: These go fast, so consider doubling the batch if you’re hosting a party.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were the first appetizer to disappear at our holiday party. So delicious!” – Amanda

⭐️⭐️⭐️⭐️ “I used shrimp instead of crab, and they were still amazing. Great recipe!” – Laura

⭐️⭐️⭐️⭐️⭐️ “Simple, elegant, and full of flavor. My guests couldn’t believe how easy they were to make.” – Greg

⭐️⭐️⭐️⭐️⭐️ “I made these gluten-free by skipping the breadcrumbs, and they turned out perfect!” – Chloe

⭐️⭐️⭐️⭐️⭐️ “A new family favorite! Even the kids loved them.” – Sarah

Printable Recipe

Crab-Stuffed Mini Peppers

Crab-Stuffed Mini Peppers

Yield: 24
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Crab-Stuffed Mini Peppers are a crowd-pleasing appetizer filled with a creamy, flavorful crab mixture. Perfect for parties, these bite-sized delights are as beautiful as they are delicious.

Ingredients

  • 12 mini sweet bell peppers, halved and seeded
  • 8 oz cream cheese, softened
  • 1 cup cooked lump crab meat
  • 1/4 cup Parmesan cheese
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp lemon zest
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs (optional)
  • 1 tbsp olive oil

Instructions

Preheat the Oven

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.

Prepare the Peppers

  • Slice the mini peppers lengthwise and remove the seeds and membranes. Arrange them cut side up on the prepared baking sheet.

Make the Filling

  • In a mixing bowl, combine the softened cream cheese, crab meat, Parmesan cheese, green onions, garlic, Old Bay seasoning, lemon zest, salt, and pepper. Mix until smooth and creamy.

Stuff the Peppers

  • Use a spoon or piping bag to fill each pepper half with the crab mixture. For added texture, sprinkle breadcrumbs on top, if desired.

Bake to Perfection

  • Drizzle olive oil over the peppers and bake them in the preheated oven for 18–20 minutes, or until the filling is golden and bubbly.

Serve and Enjoy

  • Let the peppers cool slightly before serving. They’re best enjoyed warm and make a stunning addition to any appetizer spread.

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If You Enjoyed This Recipe, Please Share!

If these Crab-Stuffed Mini Peppers made your event a success, why not spread the joy? Share this recipe with your friends, family, or social media followers. Don’t forget to tag us in your photos—we’d love to see your culinary creations!

 

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