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Crab Salad Stuffed Bell Peppers

A great light-meal idea, not only nutritious but lip-smacking too!

Serves 
Prep time
15 min
Time to Table
15 min

Ingredients

1/4 cup (50 mL)
plain yogurt
2 tbsp (30 mL)
light mayonnaise
1 tsp (5 mL)
each Dijon mustard and white wine vinegar
1/4 tsp (1 mL)
each salt and pepper
1 pkg (200 g)
Clover Leaf Crab Delectables™, Flake Style or Leg Style, very finely chopped like shreds
1/2
avocado, diced
1/4 cup (50 mL)
finely chopped celery
2 tsp (10 mL)
finely chopped fresh tarragon
2
red bell peppers
Frisée or other lettuce (optional)

Preparation

  1. Stir yogurt with mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth. Reserve. Combine crab with avocado, celery and tarragon in a bowl. Add the dressing and stir gently to combine.
  2. Halve the peppers lengthwise from stem to bottom. Trim out the core and seeds and discard. Spoon the crab salad into the peppers and arrange on a bed of frisée lettuce (if using).
  3. Makes 4 servings.

Tip:

Substitute four, hollowed out beefsteak tomatoes for an alternative to the peppers. Or, for an easy appetizer, stuff the crab mixture into hollowed out cherry tomatoes.

Nutrition

Amount per serving% Daily Value
Calories
140
Fat
7 g
11%
Saturated Fat
1 g
Trans Fat
0 g
Saturated + Trans
5%
Cholesterol
10 mg
Sodium
550 mg
23%
Carbohydrate
15 g
5%
Fibre
3 g
12%
Sugar
6 g
Protein
7 g
Vitamin A
20%
Vitamin C
130%
Calcium
8%
Iron
4%

Claims Per Serving

- Low in Saturated Fat
- Trans Fat Free
- Low in Cholesterol
- Source of Fibre
- Good Source of Vitamin A
- Excellent Source of Vitamin C
- Source of Calcium

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