Caribbean Crab Salad in Roasted Peppers

Caribbean Crab Salad in Roasted Peppers

Ready in 45 minutes

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

Top-ranked recipe named "Caribbean Crab Salad in Roasted Peppers"

4.8 avg, 4 review(s) 100% would make again

Ingredients

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3 medium Bell peppers; - Red, Yellow, or mixed
1/4 cup Potato; - finely diced
1/4 cup Red Onion; - finely diced
1/4 cup Celery; - finely diced
1/4 cup Chayote Squash; - or acorn squash
1/4 cup Yellow Bell Pepper; - finely diced
1/2 cup Tomatoes; - finely diced
1/4 teaspoon habanero chile; - finely diced
1 cup Lump Crabmeat
3/4 cup Panko bread crumbs
2 tablespoons Lime juice
2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
1/2 teaspoon Black pepper; - Fresh ground
6 tablespoons Avocado Aioli; - Separate recipe*

Original recipe makes 6 Servings

Servings  

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 Tablespoon) 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

Notes

This made a delightful, light dinner.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 123 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Perfect for a summer night! Can't wait to try this! You have the best recipes; thank you for sharing!!
Tiffysnangel01 2 years ago
Very original. Very colorful.
Lgol27 3 years ago
great taste, I added 1 tsp of curry powder into the mixt
chefb 5 years ago
This made a delightful, light dinner. [I posted this recipe.]
promfh 8 years ago
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