Crab stuffed little peppers are an easy, quick appetizer recipe that is zippy and delicious to serve for guests anytime.
Course
Appetizer, Entertaining
Cuisine
American
Keyword
crab, peppadew, stuffed appetizers
Prep Time15minutes
Cook Time15minutes
Servings40stuffed peppers
Ingredients
4ozcream cheeseat room temperature
¼cupmayonnaise
1cuplump crab meatpicked over for shells
2teaspoonsWorcestershire sauce
¾cupgrated Parmesan cheesedivided
Salt and pepper to taste
40whole little peppers preferably Peppadewor hollowed out pickled cherry peppers
Instructions
Preheat the oven to 375°
Line a baking sheet with parchment paper lightly grease the baking sheet.
Mix together the cream cheese and the mayonnaise until well blended.
Add the crab, ½ cup of the Parmesan cheese, Worcestershire sauce, and a little salt and pepper. Stir well to combine. Try not to over mix the crab into the mixture. You still want small lumps of crab.
Arrange the peppers open side up onto the prepared baking sheet. They can be grouped together to make sure the holes are open side up.
Spoon the crab mixture into the peppers. If you have a demitasse spoon that is very small, it works fantastic here. You want to fill the peppers as much as you can.
Sprinkle the remaining Parmesan cheese over the top of each pepper.
The stuffed peppers can hold at this point for an hour or two before baking if needed.
Bake for 15 – 20 minutes or until the cheese on top has melted, and the peppers are very hot.