Crab Stuffed Sweet Peppers with Lemon-Basil Butter
These elegant stuffed peppers feature sweet bell peppers filled with a rich mixture of crab meat, goat cheese, and Parmesan, topped with aromatic herbs and baked until tender. The lemon-basil butter adds a bright, herbaceous finish that complements the sweet crab filling perfectly. This sophisticated dish works beautifully as an appetizer for dinner parties or as a light main course for seafood lovers. The combination of creamy cheeses and Old Bay seasoning gives the filling a restaurant-quality flavor that's surprisingly easy to achieve at home.
Ingredients
- 1 teaspoon olive oil
- 2 serrano peppersjalapeño peppers1:1heat
less spicy option
- 1 small sweet onion, chopped
- 2 cloves garlic, chopped
- 8 ounces crab meat, shredded
- 5 ounces goat cheese
- 1 cup Parmesan cheese, shredded
- ¼ cup panko breadcrumbs
- 1 tablespoon Old Bay seasoning
- salt, to taste
- 1 tablespoon dried basil
- 4 large sweet peppers
- ½ cup fresh basil, chopped, divided
- 4 tablespoons butter
- lemon juice, from half a lemon
Instructions
- 1
Heat pan to medium heat and add olive oil
- 2
Add serrano peppers and onion and cook about 5 minutes to soften
- 3
Add garlic and cook another minute until fragrant then cool
- 4
Add cooled vegetables to mixing bowl with crab meat, cheeses, panko, Old Bay, salt, and half the fresh basil and stir
- 5
Heat oven to 350 degrees
- 6
Slice each sweet pepper in half lengthwise and scoop out seeds and membranes
- 7
Stuff each pepper half with crab mixture and sprinkle with dried basil
- 8
Place on lightly oiled baking sheet and bake 20-25 minutes
- 9
While peppers bake, heat butter, lemon juice and remaining basil in small pot on low until butter melts
- 10
Drizzle lemon-basil butter over baked stuffed peppers and serve
Tips
Substitute jalapeños for serrano peppers if you prefer less heat in the filling.
Make sure to cool the sautéed vegetables before mixing with cheese to prevent melting.
Lightly oil the baking sheet to prevent the peppers from sticking during cooking.
Good to Know
Refrigerate leftover stuffed peppers for up to 3 days in airtight container.
Assemble stuffed peppers up to 1 day ahead and refrigerate before baking.
Serve immediately while hot with lemon-basil butter drizzled on top.
Common Mistakes
Don't skip cooling the sautéed vegetables to avoid melting the cheese prematurely.
Avoid overbaking to prevent peppers from becoming mushy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
less spicy option
FAQ
Can I use frozen crab meat for this recipe?
Yes, thaw frozen crab meat completely and drain excess moisture before using to prevent watery filling.
What if I don't have Old Bay seasoning?
Mix paprika, celery seed, bay leaves, and black pepper as a substitute, or use seafood seasoning blend.
How long will these keep in the refrigerator?
Cooked stuffed peppers will keep for up to 3 days refrigerated in an airtight container.