Crab-Stuffed Peppers

Makes 4 servings

• 4 small to medium red, yellow, and/or green sweet peppers
• 1 8-oz. pkg. cream cheese, softened
• 2 Tbsp. mayonnaise
• 2 Tbsp. lemon juice
• 1 Tbsp. seafood seasoning (Old Bay)
• 1 Tbsp. Dijon-style mustard
• ½ cup fine dry bread crumbs
• ⅓ cup finely chopped celery
• ¼ cup snipped fresh chives
• 4 cloves garlic, minced
• 8 oz. cooked lump crabmeat, flaked
• Freshly ground black pepper
• Lemon wedges

DIRECTIONS

Remove tops, seeds, and membranes from sweet peppers. If necessary, cut a thin slice from bottom of each peppers to stand upright (avoid cutting an opening). In a large bowl stir together the next five ingredients (through mustard) until smooth. Add next four ingredients (through garlic); stir until combined. Gently stir in crabmeat. Spoon crab filling into sweet peppers. Prepare as directed for desired cooker, below.

Fast 2-minute cook time

Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add ¾ cup water to pot. Arrange peppers, filling sides up, on rack. Lock lid in place. Set an electric cooker on high pressure to cook 2 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 2 minutes. Remove from heat.

For both models, release pressure quickly. Carefully open lid. Sprinkle with pepper and serve with lemon wedges.

Slow 4-hour low or 2-hour high cook time

Add ½ cup water to a 3½- or 4-qt. slow cooker. Arrange stuffed peppers, filling sides up, in cooker. Cover and cook on low 4 hours or high 2 hours. Sprinkle with pepper and serve with lemon wedges.

per serving 413 cal., 27 g fat (12 g sat. fat), 120 mg chol., 1,087 mg sodium, 23 g carb., 3 g fiber, 9 g sugars, 20 g pro.

Quality Crabmeat

Lump crabmeat is a combination of large chunks and small pieces of delicate white meat from the body of the crab. Look for it fresh; the best quality is refrigerated, not canned.