Recipe Archives->Shellfish->Crab Peppers

 
Crab with Banana Peppers and Spinach
 
8 to 10 sweet banana peppers
1/4 tsp old bay seasoning
6 to 8 oz crab meat
1 10 oz package frozen spinach
1/4 cup parmesan cheese
2 pints canned or stewed tomatoes
3 cloves garlic, minced
1 medium onion, diced
1 medium green pepper, cubed
1/4 tsp salt
1/4 tsp black pepper
mozzarella cheese to taste
 
Core and de-seed banana peppers. Thaw frozen spinach, may be done
in a skillet and cooled to room temperature. Add Old Bay seasoning,
crab meat, parmesan cheese, salt and pepper to the thawed spinach.
Mix well. Stuff the banana peppers with the spinach mixture. Place
in a 9x13 baking dish. Blend tomatoes until smooth, you may add
1/3 of a cup of water. Add garlic, onion and green pepper to the
tomatoes. Poor the tomatoes over the stuffed peppers. Bake at 350
for 30, 45 minutes or until the peppers soften. Top with mozzarella
cheese and serve.

You may partially cook the peppers for 20 minutes and freeze this
dish. For a spicier recipe, use hot banana peppers and add diced
jalepeno peppers (canned or fresh) to the tomato mixture.

Printable version: crab-peppers.txt.