Crab Imperial Peppers #brunchweek

Imperial Peppers

Mini-Sweet Peppers stuffed with Crab Imperial make for a dazzling appetizer. Now this is more of the UNCH than the BR but we have all bases covered for Brunch Week 2014. A special thank you to our #brunchweek sponsors for offering up such wonderful prizes and sending us bloggers samples of their products. I’ve truly enjoyed every single one of them and wish I was able to put them all in posts this week, but I’m not THAT creative!:) Also this would not be possible without our darling hostesses Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen.

We are just a few days away from a weekend full of Mother’s Day celebrations around the country. I am looking forward to spending the day with my girls, my Mom and my husband. Mr. Smith will make my morning cup of coffee first thing, it’s one of the most loving things he does for me every day.

I realize how lucky I am to have my Mom, who has become like a best friend to me. We talk every day on the phone. She doesn’t live too far away so we get to go shopping, have lunch, and do all the things Moms and daughters do together. Not only am I blessed to have a great Mom, I’m so lucky to BE a mom. It’s a gift, a privilege to be given children. We give them the best we can, and hope when it’s their time to take the reigns of their own life, they will have the morals, skills, and wherewithall to make good decisions so that they can have the best life possible for themselves (and so us Moms and Dads don’t have to worry about them out in the world so much). There are no guarantees though.

Mother’s Day festivals in early history were in the springtime to celebrate the rebirth of the land and the beginning of the most fertile time of the year. These festivities honored the goddess in all women. The modern version of Mother’s Day with families bringing flowers and gifts to their moms can be traced back to seventeenth century England. The Resolution for having an official U.S. Mother’s Day was signed by President Woodrow Wilson on May 8, 1914.

These cute little mini-peppers from Baloian Farms are packed full of pure crab meat in this recipe, no filler. Baloian Farms is a family business out of California that has been in the produce industry since 1917, but these little peppers are so stylish and appealing for today’s cook. I thought I was really clever to finely dice half of one of the red peppers and put it inside the imperial. Taaa Daaaaa! 🙂 Fill those little peppers high. I served them with a dabble of raspberry-lemon-siracha sauce but any sauce such as a spicy remoulade will compliment them well.

Crab Imperial Peppers #brunchweek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Sweet Mini Peppers filled with Crab Imperial
  • 1 (12 oz.) pkg. Baloian Farms Sweet Baby Bell Peppers
  • 1 egg white, beaten
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon cream cheese, softened
  • 1 teaspoon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 Tablespoon green onion (the green part only), finely chopped/sliced
  • Half, of one of the red peppers, finely diced
  • 1 (6 oz.) pkg, lump crab meat (from the refrigerator section) drain any juice
  • 2 Tablespoons raspberry preserves
  • 2 Tablespoons fresh squeezed lemon juice
  • ¼ teaspoon siracha hot sauce
  1. Slice the peppers in half lengthwise and remove the seeds. Place on a baking tray.
  2. Preheat oven to 400 degrees.
  3. In a small bowl, beat the egg white until stiff peak forms.
  4. In a medium bowl, stir together the mayo, cream cheese, mustard, seasoning, onion and the half of red pepper that you diced fine (about 1 Tablespoon). Stir the egg whites into this mixture and then gently fold in the crab meat. Fill pepper halves.
  5. Bake for 20 minutes.
  6. For the sauce: Whisk together preserves, lemon juice, and hot sauce. Serve the sauce along side of the peppers but not on them.


I’ve been salivating while looking at all the recipes this week for Brunch, now let’s have Brunch!

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California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

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