Crab Stuffed Peppers

An easy quick dinner for Summer nights. Crab is pretty much my favorite food, and I look for all kinds of ways to enjoy it. Although plain with a little dab of butter and lemon is the perfect recipe, occasionally it’s nice to try a new way. This is light, yet satisfying. I hope you try it, and I hope you like it! This is for 4 servings, but halve or add to desired servings. This is mainly cooked on the grill, but you can also make it in a grill pan on your stove and finish it in the oven.

INGREDIENTS

4 large colorful bell peppers. Red, yellow, orange. A mix of color makes it more festive.

1 lb. fresh lump crabmeat

2/3 c. toasted panko

olive oil

approx. 1/2 c. freshly chopped Italian parsley

approx. 1/4-1/2 c. finely chopped fennel

1 shallot, finely chopped

1/4 c. mayonnaise or greek yogurt (more if you like it a bit more moist)

zest of 1/2 lemon, more if you like lots of lemon

large splash of lemon juice

Kosher salt

Pepper

lemon wedges for serving.

PREPARE

Preheat grill (or grill pan) to high heat, 450 degrees. Slice the tops off of the peppers and scoop out the seeds and membrane. Rub peppers with olive oil, and sprinkle with a bit of Kosher salt and pepper to your liking. Grill peppers just long enough to get grill marks both on the body of the peppers and the tops. You want them to remain firm.

In large mixing bowl, gently combine the remaining ingredients, keeping large lumps of crab if possible. Adjust to taste.

Fill peppers with crab mixture, place sliced top on the filled pepper and grill with lid closed (or in the oven) for 5-8 minutes, or until mixture is heated through, but the peppers still hold their shape.

Serve with lemon wedge.