Crab Stuffed Peppers

Mini Crab & Corn Stuffed Peppers

Total Time:
25 mins
Prep Time:
25 mins
16 servings
Dish Size:
print this recipe
June 10, 2016


  • 1 ear sweet corn, grilled
  • 1/3 cup olive oil
  • 2 Tablespoons water
  • 1 cup fresh cilantro
  • 1/2 lemon, juiced
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1 teaspoon honey
  • 2 Tablespoons red wine vinegar
  • 1 1/4 cups crab meat
  • 2/3 cup cherry tomatoes, quartered
  • 8 mini sweet peppers


  1. Cut kernels off of grilled corn and set aside. 
  2. Place olive oil, water, cilantro, lemon juice, garlic, salt, honey and red wine vinegar in a high-speed blender or food processor. Blend until smooth. 
  3. Pour mixture into a temp-tations® bowl. Add in crab meat, tomatoes and corn kernels. Toss to combine. 
  4. Cut mini peppers in half and remove seeds. Fill each half with crab mixture and arrange on your temp-tations fish platter. Serve immediately or cover and refrigerate for up to 4 hours. 
Tell us what you think!
comments powered by Disqus