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Crabmeat Stuffed Mini Peppers.
Ingredients.
12oz Lump Crabmeat
2 TBSP Mayonnaise
2 TBSP Sweet Red Pepper (Finely Chopped)
2 TBSP Dijon Mustard
1/4 Cup Dill (Finely Chopped)
2 TBSP Olive Oil
1/4 TSP Salt
1/4 TSP Pepper
12 Mini Sweet Peppers
Method.
Preheat oven to 300 degrees.
Combine all ingredients except sweet peppers in a bowl and mix until combined thoroughly.
Slice sweet peppers in half lengthways and fill with crab mixture.
Place each half of sweet pepper on a baking sheet and put in oven for 15 minutes.
Serve warm or cold.
Crispy Artichoke Hearts with Parmesan.
2 Cans Artichoke Hearts (Drained and Patted Dry).
1/4 Cup Almond Flour.
Salt.
Ground Black Pepper.
2 Eggs (Beaten).
1/2 Cup Parmesan Cheese (Grated).
1/4 Cup Panko Breadcrumbs.
Caesar Dressing for Dipping.
Method.
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
In a large glass bowl, season the almond flour with salt and pepper, toss artichoke hearts until well coated.
In a small bowl, add beaten eggs.
In a 3rd bowl, mix together salt, pepper, panko and parmesan cheese.
Dredge the artichoke hearts in the beaten eggs, then the panko parmesan mixture and place in a single layer on baking sheet.
Bake in oven until artichokes are golden and crispy, about 16 minutes, remove from oven, cool slightly and then serve with Caesar dressing.