0.5 teaspoon crab boil seasoning (recommended: Old Bay)
0.8 teaspoon dijon mustard
2 tablespoons cilantro leaves fresh chopped
4 bell peppers green halved seeded
4 ounce chiles diced green canned
1 pinch ground pepper black
2 tablespoons lowfat cream sour
12 ounces lump crab meat fresh canned (or an equal amount of lump crabmeat)
0.5 cup monterrey jack cheese shredded
2.3 teaspoons oats (regular or quick-cooking)
0.5 teaspoons olive oil
0.3 teaspoon oregano dried
1 cup see recipe below
2.3 teaspoons seasoned bread crumbs dry
0.3 cup cup heavy whipping cream sour
Equipment
bowl
frying pan
oven
roasting pan
Directions
Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan.
Sprinkle cheese over filling.
Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly.
Serve hot.
In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
