Crab Meat and Shrimp Stuffed Peppers

INGREDIENTS

• 8 medium green peppers

• 1lb crabmeat, claw, cleaned

• 1lb shrimp, 150 and up count

• 4oz (1/4 lb) salted butter

• 1 cup creole seasoning, finely chopped (this is simply onions, celery, and green peppers, chopped)

• ½ cup green onions, washed finely chopped (white & green parts)

• 1 tablespoon garlic, crushed

• ¼ cup parsley, fresh, washed, chopped

• 2 eggs, well beaten

• 2 tablespoons, seafood base

• 2 tablespoons, lemon juice, freshly squeezed

• 2 ½ cups breadcrumbs, plain, fine,

• 2 dashes Tabasco Sauce

• 1pt Half and Half

RECIPE

• Cut green peppers in half, from stem to blossom end. Remove pith and seeds. Lightly oil, with olive oil. Place cut side down on baking sheet. Bake in 325-degree oven for 15 minutes, until tender.

• Melt butter in a heavy saucepan.

• Add to melted butter; creole seasoning, green onions, and garlic. Cook until vegetables are tender. Approximately 5 minutes.

• To the vegetable mixture, add the shrimp. Cook for additional 5 minutes, until shrimp is cooked through.

• Remove vegetables from heat. Add crabmeat, parsley, eggs, seafood base, lemon juice, bread crumbs, and Half & Half. Mix well.

• Portion crabmeat mixture into each green pepper half, place on a baking sheet. Lightly dust with paprika. Bake in a 350-degree oven for approximately 20 minutes until internal temperature reaches 165 degrees, and until golden brown.

VIDEO & SOURCE

bon appetit