Caribbean Crab Salad in roasted Red Pepper

By tommy123400

Ingredients
  • 3 medium red peppers

  • 1/4 cup finely diced potato

  • 1/4 cup red onion

  • 1/4 cup celery

  • 1/4 cup Acorn Squash

  • 1/4 cup yellow bell pepper

  • 1/2 cup diced tomatoes

  • 1/4 tsp hahanero chile

  • 1 cup lump crab meat

  • 3/4 cup panko bread crumbs

  • 2 tbsp lime juice2 tsp Dijon mustard

  • 1/4 tsp kosher salt

  • 1/2 tsp black pepper

  • 6 tbsp Garlic-Avacado Aioli ( separate recipe)

Directions
  1. Roast the peppers over an open flame or under the broiler until somewhat charred. Do not overcook!!!!!!!When roasted, slice the pepper in half lengthways and leave the stem for garnish.

  2. remove seeds

  3. Saute the potato,onions,acorn squash,and diced bell pepperfor about 3-4 minuted.

  4. Stir in habanero and tomatoes and cook for another 2 minutes.

  5. Place in a large bowl and add the crab, limejuice, and mustard.

  6. Mix gently to combine

  7. Pour 1 tbsp of Aioli on serving plate.

  8. Fill each pepper with stuffing andplace on plate.

  9. Garnish with Avacado slices.


Nutritional Facts

Servings
6
serving size 1/2 stuffed pepper w/1tbsp Garlic-Avacado Aioli
Calories
129
Fat Calories
13
Total Fat
2g
Cholesterol
23mg
Total Carbohydrates
22g
Fiber
2g
Sugars
3g
Protein
8g

snacks side dish

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