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By: Emily R.
| Description: | ||
| Time: | 2 min (1 min to prepare, 1 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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1 lb fresh lump crabmeat 1/2 cup fat-free sour cream 1/4 cup seasoned dry bread crumbs 2 tablespoon minced roasted red peppers (from water-packed jar) 4 each poblano peppers, halved andseeded 8 teaspoon grated parmesean cheese |
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| Directions: | ||
| Preheat oven to 375 F. Coat a shallow baking pan with cooking spray. In a medium bowl, combine crabmeat, sour cream, bread crumbs and roasted red peppers. Mix gently to combine, being careful not to break up the crab. Spoon crab mixture into halved poblano peppers and arrange side by side in pan. Top mixture with Parmesan cheese. Cover pan with foil and bake 20 minutes. Remove foil and bake 15 more minutes, until peppers are soft and cheese begins to brown. | ||
| Notes: | ||
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