Mini-Sweet Peppers stuffed with Crab Imperial make for a dazzling appetizer. This recipe was originally made with jumbo lump crab meat. With the rising price, I've made the new version with imitation crab meat.
This post was originally published in 2014 as a recipe creation for a group blogging event called Brunch Week. The recipes used Sponsored products including Baloian Farms Sweet Baby Bell Peppers.
How to Make Mini Crab Imperial Stuffed Peppers
Cut the peppers in half lengthwise and remove the stem and seeds.
Softened cream cheese, mayonnaise, Dijon mustard, and Old Bay Seasoning are whisked together. Fold in the crab and most of the cheese.
Some Recipes are Better in the Air Fryer
This is one of them. When I wrote this recipe almost a decade ago, Air Fryers didn't even exist on the commercial market. These little baby bell peppers were new to the grocery market.
I put half the batch in the oven and half in the air fryer and was thrilled to see the air fryer did a better job.
Can be baked in the oven if you don't have an air fryer.
Sprinkle cheese on the top. Bake in the Air fryer until golden and melted.
Serve a mixture of sweet Asian style chili sauce with freshly squeezed lemon on the side for drizzling over the peppers.
What do mini-sweet baby bell peppers taste like?
They are not hot or spicy at all. They have exactly the same flavor as the larger bell peppers only they are a little bit stronger in taste.
Other Brunch Recipe Ideas:
- Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
- Spicy Mocha from Cooking in Stilettos
- Sausage, Pepper and Caramelized Onion Quiche from Love and Confection
- Carrot and Apple Slaw from Real Housemoms
- Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
- Raisin Craisin Cinnamon Rolls from Big Bear's Wife
- Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
- Key Lime Cheesecake with a Hazelnut Crust from It’s Yummi
- Sacher Torte from Roxana’s Home Baking: A Treats Affair
Print the recipe below.
Air Fryer Crab Imperial Peppers
Ingredients
- 1 12 ounce pkg. sweet baby bell peppers
- 1 ounce cream cheese (Cut from an 8 oz. Block), softened
- 2 Tablespoons mayonaise
- 1 teaspoon dijon mustard
- ½ teaspoon Old Bay seasoning
- 1 8 ounce pkg. imitation crab meat, finely chopped Also may use jumbo lump crab meat
- 1 cup shredded skim mozerella cheese, divided reserve ¼ cup to sprinkle on the top
- ¼ cup sweet Asian style chili sauce
- 2 Tablespoons fresh squeezed lemon juice
Instructions
- Wash peppers. Slice peppers in half lengthwise and remove seeds and stem. Pat insides dry with paper towel.
- Preheat oven or airfryer to 400 degrees.
- In a medium bowl, whisk the cream cheese, mayo, mustard, and seafood seasoning.
- Stir in the crab and only ¾ cups of cheese.Reserve ¼ cup for topping.
- Scoop Tablespoon fulls into open sides of peppers on baking tray or mesh tray of air fryer.
- Sprinkle with remaining cheese.
- Bake for about 6 minutes or until tops become golden.
- Let cool for at least 15 minutes before serving so the filling will set.
- FOR the sauce: Stir together sweet chili sauce and lemon juice.
Angelo says
Easy and beautiful. Bravo.
Pam says
These were a total hit. I’m so glad I found this easy recipe for these peppers. I airfried them. Excellent.
Lisa Keys says
How delicious
Helen says
One ounce of cream cheese? Is that right?
Lanie says
Hi Helen. Yes. That equals to about two Tablespoons. When you buy a block of Philadelphia cream cheese or Neufchatel there are lines to cut off by the ounce. The cream cheese is used to help bind the ingredients.
Helen says
Great! I can't wait to try this recipe!
Jay says
Excellent for guests as well as a side to a crab/seafood feast!