Red Pepper Stuffed with Crab Salad and Guacamole

Recipes in the postRed Pepper Stuffed with Crab Salad and Guacamole

I love this Red Pepper Stuffed with Crab Salad and Guacamole. Okay, so some of you who have been here before know that I am Roman Catholic. Some of you may think that Catholics don’t have to eat fish on Fridays, and you would be correct, they don’t. Catholics have never had to eat fish on Fridays, only abstain from meat and meat products, and since Vatican II, only during Lent. But, you know what? I like having fish on Friday because it’s a good way to remember to keep fish in my diet. Although theories abound about some Pope’s relative needing to save the fishing industry centuries ago, I have a feeling the reason people ate fish on Friday was because fish satisfied the abstinence, and they got tired of eating only legumes.

I have always thought that there is no reason to not have food that is both pleasing to the eye and to the palate at home. Have you ever seen Ramsey’s Kitchen Nightmares before Gordon Ramsey cleans up? It makes you afraid to even go out to a restaurant!

So, when I make my “Catholic Fish Friday”, I try to make it interesting, fun and, yes, inexpensive. Recently, I have been able to get these small lovely heart shaped red sweet peppers that are perfect for stuffing.

You could make this dish with real crab, but I think that the fake crab is just fine. I use it all the time, and it is made of real fish, sometimes with flavoring from the seafood it is mimicking.

Recipe: Red Pepper Stuffed with Crab Salad and Guacamole

Summary: This is a great salad for a hot Friday night!

Ingredients

Salad
  • 4 small red peppers, tops removed
  • Tops of 2 red peppers, chopped
  • 2 spring onions, chopped
  • 1 package fake crab
Dressing–
  • 1/3 cup Mayonnaise
  • 1/2 teaspoon creamy horseradish
  • 2 tablespoons Homade Chili Sauce 1
  • 1 pinch Chipotle pepper
  • 1 teaspoon lemon juice

Instructions

  1. Take the peppers, put them in a plastic bag, put the bag in the microwave for three minutes, let sit, then put into the refrigerator to cool. This will soften the peppers just enough to make them easier to eat.
  2. Make the dressing by combining all the dressing ingredients. Taste for seasoning, adding more mayonnaise or Chipotle to taste. Combine the krab, pepper and spring onion, and pour over the dressing. Toss and refrigerate until ready to serve.

Quick notes

1 Homade Chili Sauce is available in the ketchup section of your supermarket. It is far superior to ketchup, and not too spicy at all.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Pescatarian

Number of servings (yield): 4

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Guacamole

Summary: Fresh Guacamole

Ingredients
Guacamole

Guacamole

  • 2 Avocados, peeled, and pitted
  • 1/2 white onion, chopped
  • 1 Roma tomato, chopped
  • 1/2 head cilantro, chopped
  • Pinch Chipotle powder
  • 1/4 teaspoon paprika
  • Pinch of sea salt

Instructions

  1. Put the tomato, onion, peppers and cilantro into a large shallow bowl. Add the avocados, then using a potato masher, mash all together. Season with the remaining ingredients, then mash some more. If you have a mortar, this would be a good use for it at this point.
  2. Serve immediately, or if you must wait, then put plastic wrap on the guacamole itself, and refrigerate until ready to use. Oxygen is your enemy!

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Chips for Garnish

Ingredients

  • 6 corn tortillas, any color
  • oil for frying

Instructions

  1. Stack the tortillas together. Using a very sharp knife, cut one half. Of the first half, cut into triangle shapes, the other half, cut into long strips.
  2. Heat the oil in a deep frying pan, then fry the strips until crisp, remove and drain. Then fry the triangles until done, and drain.

Variations

You can use whatever color corn tortilla you like. You could even use flour tortillas.

Preparation time: 2 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Number of servings (yield): 6

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Assembling the Salad

On each serving plate, put some of the triangular chips. Put a red pepper in the center of the chips. Put a bit of crab salad in each pepper, then top with a dollop of guacamole, then place two tortilla strips in the guacamole. Serve the rest of the guacamole in a nice bowl with the strips in it, accompanied by any chips you have left over.

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6 Responses to Red Pepper Stuffed with Crab Salad and Guacamole

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