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
- Serves: 25 Hors d'oeuvres
- Category: Appetizer, Crab, Jack's Catch And Pacific Cove, Proteins, Seafood
Ingredients
- 1 pound IQF Jumbo Lump Crab Meat
- 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
- 1/4 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 packages Cream Cheese, softened
- 2 Jars (18oz each) Hot & Sweet Cherry Peppers, drained well
Instructions
- 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.