Crab Salad Stuffed Sweet Mini Peppers

By nicla91

Ingredients

• 1 pound fresh lump crabmeat
• 1 cup finely chopped celery
• 1 cup finely chopped carrots
• 3/4 cup mayonnaise
• 1/4 cup
• lemon or lime juice
• 1/4 cup finely chopped canned jalepenos
• salt and pepper
• 1 cup olive oil
• 2 pounds (about 40) sweet mini peppers

Preparation

Step 1

Place crab in a bowl and gently break into small pieces. Add celery, carrots, mayo, lemon juice and jalepenos. Season to taste with salt and pepper. Mix ingredients well and then refrigerate for 30 minutes to let the flavor develop.

Heat oil slowly in a frying pan to 300F(keep temperature below 350F to prevent bitterness). Add salt and pepper to taste. Saute the mini peppers until tender and then place on paper towels to absorb excess oil.

Once the peppers have cooled, make a small cut along the side and remove the seeds. Stuff with the crab mixture.