Crab-filled pepper strips - bon appetit
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lump crabmeat, cartilage removed |
| ⅓ | cup | Mayonnaise |
| 2 | Green onions, finely chopped | |
| ½ | Plum tomato, seeded, minced | |
| 1 | tablespoon | Chopped fresh chervil OR |
| ¾ | tablespoon | Dried, crumbled. |
| 2 | tablespoons | Fresh lemon juice |
| ½ | tablespoon | Grated lemon peel |
| Generous pinch of cayenne pepper | ||
| 2 | Yellow, red or green bell peppers, cut into 1 x 2-inch strips | |
| Fresh chervil sprigs (opt.) | ||
Directions
Place crabmeat in strainer and press to remove liquid. Transfer crab to medium bowl. Mix in mayonnaise, green onions, tomato, chopped chervil, lemon juice, lemon peel and cayenne. (Can be prepared 1 day ahead. Cover crab filling and refrigerate.) Spoon 1 or 2 T of crab filling onto each bell pepper strip. Garnish each with small sprig of chervil and arrange on serving platter. (Can be prepared up to 3 hours ahead. Cover tightly with plastic wrap and refrigerate.)
Bon Appetit/August/89 Scanned & fixed by Di and Gary