Crabmeat-Stuffed Peppers

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 medium green peppers
  • cups fresh crabmeat or 1 can ( ounces) crabmeat
  • 2 eggs, lightly beaten
  • 1 cup cooked rice
  • 3 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped onion
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • Dash of cayenne pepper
  • 1 cup soft fresh bread crumbs


    1. Preheat oven to hot (400°F.).

    2. Cut the peppers lengthwise into halves and remove the seeds. Cook in boiling salted water for five minutes. Drain.

    3. Flake and pick over the crabmeat. Combine it with the eggs, rice, two tablespoons of the butter, the lemon juice, onion, curry powder, salt and cayenne. Fill the pepper halves with the mixture.

    4. Combine the bread crumbs with the remaining butter and sprinkle over the mixture in the pepper shells. Bake for fifteen minutes.