Crab Stuffed Peppers Recipe by Ruth Paget
Serves 6
Ingredients:
-1/4 cup diced celery
-1 tablespoon minced onion
-1/2 cup butter
-1/2 cup water
-3 cups stuffing mix
-1 (6-ounce) can crabmeat with crabmeat and water separated
-6 large green peppers with the tops cut off and ribs and seeds removed. Slice a little off the bottom of the green pepper, so it can stand upright.
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Sauté celery and onion in butter in a saucepan. Add water and crabmeat water. Stir, add stuffing mix, and blend well.
3-Add crabmeat and blend well.
4-Divide stuffing mixture into the upright green peppers.
5-Grease a deep casserole dish and place the peppers in it. Cover the peppers with aluminum foil. Bake for 15 minutes and then bake for another 15 minutes without the foil
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
