Crab Stuffed Peppers

This a play off a dish that was very popular at a restaurant I owned on Long Island years ago. Sweet pickled peppers (like Peppadew brand) are stuffed with a creamy filling and topped with big beautiful pieces of our IQF Jumbo Lump Crab. They are sweet, tart, creamy, savory and just a little bit spicy. Perfect for a cocktail party or for watching the big game with a beer.

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m


  • 2 packages Cream Cheese, softened
  • 1 Bunch Scallions, green part only, thinly sliced
  • Hot Sauce to taste (optional)
  • 2 teaspoons Seafood Seasoning, such as Old Bay brand
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Dijon Mustard
  • 2 cups Shredded Cheddar Cheese
  • 1 tablespoon Lemon Juice
  • 1 pound IQF Jumbo Lump Crab Meat
  • 1/4 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 Jars (18oz each) Hot & Sweet Cherry Peppers, drained well


  1. In a medium pot add the cream cheese, sour cream, lemon juice, seafood seasoning, Worcestershire sauce and mustard and heat over low to medium-low heat, stirring frequently with a heat proof rubber spatula. Cook until fully melted and no lumps are present, about 5 minutes. Add the cheese and mayonnaise and allow the cheese to melt. Add hot sauce to desired spiciness. Allow to cool and transfer to a large zip top plastic bag. Cut the tip of the bag and fill the peppers with the cheese mixture until filled just below the top (about 3/4oz each). Place 1-2 pieces of crab on top of the sauce allowing the crab to stick up out of the pepper. Place in a baking dish and cook in a pre-heated 425⁰ oven until heated through, about 6-8 minutes. Serve immediately.

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