Tender pepper boats hold a creamy crab filling topped with crisp crumbs.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2004
- 10 fresh jalapeño peppers (8 oz/250 g)
- 1 pkg ( 10 oz/300g) crabmeat thawed
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1 egg yolk
- 2 green onions finely chopped
- 2 teaspoons lemon juice
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon salt
- 1 cup fresh bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter melted
Wearing rubber gloves, cut jalapeno peppers in half lengthwise, leaving stems intact. With small knife, scrape out seeds and membranes. Set jalapeños aside.
In sieve, drain crab, pressing out as much moisture as possible; pick through to remove any cartilage. Transfer to bowl.
Add mayonnaise, sour cream, egg yolk, green onions, lemon juice, mustard and salt ; pour in half of the bread crumbs and mix well. Spoon into pepper halves.
In small bowl, toss together remaining bread crumbs, parsley and butter; spoon onto filling. Arrange on rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 375°F (190°C) oven until topping is golden and crisp, about 20 minutes.
Nutritional facts <b>Per piece:</b> about
- Sodium 176 mg
- Protein 4 g
- Calories 52.0
- Total fat 3 g
- Cholesterol 25 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 5.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 11.0
- Vitamin C 33.0