Crab Stuffed Peppers MAentree 6 servings appetizer

By dyannucci

entree 6 servings, appetizer up to 24 with quartered pepper

Ingredients

• Alta Cucina" Tomato Sauce:
• 6 medium yellow peppers, split in half and seeded
• 1 lb jumbo lump crab meat
• 1 garlic clove, finely chopped
• 3 plum tomatoes, diced
• 1 Tablespoon parsley, finely chopped
• 1 Tablespoon basil, finely chopped
• 3 mozzarella balls, diced (in water)
• 2 ounce grated pecorino until foamycheese
• 2 egg whites, beaten
• 3 Tablespoons breadcrumbs
• Pomodoro Sauce (recipe below)
• 6 cups Alta Cucina tomatoes (or whole peeled plum tomatoes)
• 2 bay leaves
• 1/2 medium onion, diced
• Salt and pepper to taste
• 3 Tbsp grapeseed oil
• In a heavy skillet, saute the onions in grapeseed oil. Add bay leaves and tomatoes. Season with salt and pepper. Break up tomatoes with a wooden spoon. Simmer for 30 minutes, stirring often to keep sauce from sticking. puree with stick blender
• Sauce can be frozen for future use.

Details

Servings 6

Preparation

Step 1

Mix egg whites until frothy in metal bowl

In a mixing bowl, combine the jumbo lump crabmeat with garlic,
diced tomatoes, parsley, basil, mozzarella, 1 ounces of the
pecorino, 2 Tablespoons of the breadcrumbs and egg whites.
Add salt and pepper to taste and gently mix the ingredients
together until blended.
Fill each pepper with the crab mixture.
Mix the remaining Tablespoon of breadcrumbs with the remaining
ounce of pecorino and sprinkle over each pepper. Drizzle with
extra virgin olive oil. in a sheet pan pour 1/4 cup white wine.
Bake for twenty minutes at 375 oven.
Serve with pomodoro sauce on bottom add pepper and garnish with fresh basil and lemon evoo and lemon zest'