Crab Salad Stuffed Bell Peppers

Prep Time15 min
Time to Table15 min

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


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)


  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.


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.


per serving
% Daily
Fat7 g11%
Saturated Fat1 g
Trans Fat0 g
Saturated + Trans5%
Cholesterol10 mg
Sodium550 mg23%
Carbohydrate15 g5%
Fibre3 g12%
Sugar6 g
Protein7 g
Vitamin A20%
Vitamin C130%

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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