Ingredients:
-6 red peppers
-1 25 oz container of large, stuffing mushrooms
-10 italian tomatoes
-3 tbsp olive oil
-1 large onion, minced
-1 lb lump crabmeat
-6 stalks of celery, washed and diced
-⅔ cup breadcrumbs
-½ tsp Old Bay Seasoning
-4 tbsp fresh parsley, washed and chopped
-Paprika for lightly sprinkling
-⅓ cup Hellman's mayonnaise
-3 tbsp fresh lemon juice
-Salt and pepper to taste
Directions:
1. Slice the peppers and tomatoes in half and remove the seeds. Wash and remove the stems of your mushrooms
2. On a large cookie sheet, arrange peppers, mushrooms and tomatoes open side up
3. In a large saucepan, on medium heat, heat the olive oil
4. Add the onion and celery and cook until translucent
5. Add the breadcrumbs, parsley, mayonnaise, lemon juice, salt and pepper and mix well
6. Remove from the heat and gently stir in the crab meat
7. Stuff the peppers, mushrooms and tomatoes with the mixture
8. Heat in the oven on 375 degrees for approximately 30 minutes or until it starts to bubble
Notes:
I make breadcrumbs for this recipe. To do this, simply put 2 stale slices of white bread in a food processor. But of course you can also use store bought. I recommend the Progresso Italian flavored ones.
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