Peppers Stuffed with Corn and Crab Meat
Ingredients
- 4-6 green or red bell peppers (capsicums), cored and seeded
- 2 1/2 C. (625 ml) canned, frozen, or fresh corn kernels
- 1 6-oz. (170 g) can crab meat, drained and picked over
- 1 4-oz. (115 g) jar pimientos, drained and chopped
- 1 egg
- 1/2 C. (125 ml) half-and-half or milk
- 1 Tbs. (15 ml) melted butter
- Salt and freshly ground pepper to taste
- Cayenne pepper to taste (optional)
Directions
Steam or boil the peppers until almost tender, about 10 minutes. Drain and set aside. Combine the corn, crab meat, and pimientos in a pot over low heat. Whisk together the remaining ingredients and add to the corn mixture. Cook over low heat, stirring occasionally, until the mixture is hot and slightly thickened, about 15 minutes. Fill the peppers with the corn mixture and serve immediately.
Yield: 4-6 Servings.
