Shrimp Crab Stuffed Peppers
Plump bell peppers filled with a savory mix of tender shrimp, sweet crabmeat, and classic Cajun seasonings. This baked dish is a hearty and flavorful taste of New Orleans, perfect for a special weeknight dinner.
For 4 servings
7 steps. 40 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Arrange them cut-side up in a 9x13 inch baking dish. Brush the peppers lightly with olive oil and season with a pinch of salt and pepper.
- 2
In a large skillet, melt 2 tablespoons of butter over medium heat
- a.Add the chopped yellow onion, celery, and small green bell pepper (the Cajun 'Holy Trinity'). Sauté for 5-7 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Add the chopped shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just pink and opaque. Do not overcook. Remove the skillet from the heat and let the mixture cool slightly.
- 4
Step 4
- a.In a large mixing bowl, combine the cooked shrimp and vegetable mixture, lump crabmeat, 3/4 cup of the panko breadcrumbs, beaten egg, chopped parsley, green onions, Cajun seasoning, Worcestershire sauce, hot sauce, and lemon juice. Gently fold the ingredients together until just combined, being careful not to break up the delicate crabmeat. Taste and adjust seasoning with salt and pepper if needed.
- 5
Step 5
- a.Generously fill each bell pepper half with the seafood stuffing, mounding it on top. In a small bowl, melt the remaining 2 tablespoons of butter and toss with the remaining 1/4 cup of panko breadcrumbs to create the topping.
- 6
Sprinkle the buttered panko topping evenly over the stuffed peppers
- a.Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers. Bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown and crispy.
- 7
Remove from the oven and let the peppers rest for 5 minutes
- a.Garnish with additional fresh parsley before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use fresh, high-quality lump crabmeat. Avoid imitation crab.
- 2To ensure the bell peppers are very tender, you can parboil them in salted water for 3-4 minutes before stuffing and baking.
- 3Don't overmix the stuffing. Fold gently to keep the chunks of crabmeat intact.
- 4The 'Holy Trinity' of Cajun cooking (onion, celery, bell pepper) forms the essential flavor base. Don't skip these ingredients.
- 5Let the stuffed peppers rest for a few minutes after baking. This allows the filling to set and makes them easier to serve.
Adapt it for your goals.
Cheesy
Add 1/2 cup of shredded Parmesan, Gruyère, or sharp white cheddar cheese to the stuffing mixture for a richer, creamier flavor.
SpicierSpicier
For an extra kick, add 1/2 teaspoon of cayenne pepper to the stuffing or include one finely minced jalapeño with the other vegetables.
Add GrainsAdd Grains
To make the stuffing even heartier, mix in 1 cup of cooked white rice or quinoa.
Different SeafoodDifferent Seafood
Substitute the shrimp or crab with an equal amount of chopped crawfish tails or bay scallops for a different seafood twist.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp and crab are excellent sources of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting satiety.
Excellent Source of Vitamins
Bell peppers are packed with vitamins, particularly Vitamin C, a powerful antioxidant that boosts the immune system, and Vitamin A, which is crucial for vision and cell growth.
Contains Omega-3 Fatty Acids
Seafood like shrimp and crab provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Frequently asked questions
Each stuffed pepper half contains approximately 350-400 calories, depending on the size of the peppers and the exact ingredients used. This makes it a satisfying and relatively moderate-calorie main course.