Caribbean Crab Salad in Roasted Peppers
A spicy-tangy crab filling for roasted ripe bell peppers. Low in fat, low in carbs, but high in flavor."Perfect for a summer night! Can't wait to try this! You have the best recipes; thank you for sharing!!" - Tiffysnangel01
Yield: 6 Ready in 45 minutes
275 people trying soon
Verified by stevemur
|3 mediumBell peppers; - Red, Yellow, or mixed|
|1/4 cupPotato; - finely diced|
|1/4 cupRed Onion; - finely diced|
|1/4 cupCelery; - finely diced|
|1/4 cupChayote Squash; - or acorn squash|
|1/4 cupYellow Bell Pepper; - finely diced|
|1/2 cupTomatoes; - finely diced|
|1/4 teaspoonhabanero chile; - finely diced|
|1 cupLump Crabmeat|
|3/4 cupPanko bread crumbs|
|2 tablespoonsLime juice|
|2 teaspoonsDijon mustard|
|1/4 teaspoonKosher salt|
|1/2 teaspoonBlack pepper; - Fresh ground|
|6 tablespoonsAvocado Aioli; - Separate recipe*|
Caribbean Crab Salad in Roasted Peppers Preparation
Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.
Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.
Pour (or squirt) a squiggle (about a Tbs) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.
Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.
* Roasted Garlic & Avocado Aioli is recipe: http://www.bigoven.com/recipe160605
VARIATION: Place the filled peppers briefly under a broiler to lightly brown the tops.
Each (1/2 pepper w/ 1tbs Aioli) contains an estimated:
Cals: 129, FatCals: 13, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 23mg, Na: 352mg, K: 489mg
TotCarbs: 22g, Fiber: 2g, Sugars: 3g
NetCarbs: 20g, Protein: 8g
Adapted from recipe by Chef Bill Wavrin
This made a delightful, light dinner.
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