Air Fryer Crab Imperial Peppers
Crisp Fresh Mini Sweet Peppers filled with melty Crab Imperial and served with sweet chili sauce and fresh lemon. You can use imitation crab or jumbo lump if your budget allows. This recipe can be baked in the oven but is perfect for the air fryer.
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Servings: 6 people
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.
Notes
When this recipe was originally written, I used jumbo lump fresh crab meat. However the price has skyrocketed to $27 for one cup so I am substituting imitation crabmeat in this recipe along with now using the airfryer.