Shelly's Recipe

CRAB-STUFFED PEPPERS

Category: Fish and Seafood

1/2 lbs fresh crabmeat, drained and flaked (about 2 cups)
2 green onions, finely chopped (about 1/4 cup)
1 plum tomato, seeded and finely chopped
1 tbsp minced fresh basil or parsley
1/2 cup mayonnaise
2 tsp lemon juice
1/2 tsp hot sauce
3 large red or green peppers
Fresh basil, sliced into thin strips

Combine first 4 ingredients in a medium bowl; stir in mayonnaise, lemon juice, and hot sauce. Cover and chill.

Meanwhile, cut peppers into 1 1/2inch strips. (For bite-size pieces, cut strips in half crosswise.) Spoon crab filling onto pepper strips, and top with basil strips.

Make-Ahead: Cut peppers into strips and store in heavy-duty, zip-top plastic bags. Prepare crabmeat mixture 8 hours ahead. For a twist, top baguette slices with the crab mixture. 16 appetizer servings