This recipe is a variation on the usual crab cake, stuffed into bell peppers and planked for extra flavour. Serve these peppers as an appetizer, a side dish or even paired with your favourite steak as a variation on the traditional “surf and turf”!
ingredients
directions
Melt the butter in a sauté pan on low to medium heat. Add the onions and garlic and cook until softened, about 10 minutes. Remove from the heat and allow to cool.
Wash the whole bell peppers. Cut off one side of each pepper so you can fill the inside. Dice the portions of peppers you’ve removed (you’ll need 3 to 4 tablespoons), and set them aside. Remove and discard the seeds and white pith.
In a clean bowl, combine the crab, sautéed onions and garlic (and pan juices), the diced bell peppers, dill and panko (or bread crumbs) until well mixed. Season to taste with salt and pepper. Stuff the bell peppers with the crab filling.
Prepare your grill for direct grilling, medium heat. Place the plank on the grill, and close the lid until you smell the plank starting to smoke (and you may hear it crackle), 5 to 10 minutes. Place the peppers on the plank, close the lid and grill-smoke them for 20 to 40 minutes depending on their size, or until the peppers are soft and cooked through.
To serve, arrange the bell peppers on a platter and pass them around.