Crab-filled pepper strips - bon appetit

32 servings

Ingredients

Quantity Ingredient
½ pounds Lump crabmeat, cartilage removed
⅓ cup Mayonnaise
2 Green onions, finely chopped
½ Plum tomato, seeded, minced
1 tablespoon Chopped fresh chervil OR
¾ tablespoon Dried, crumbled.
2 tablespoons Fresh lemon juice
½ tablespoon Grated lemon peel
Generous pinch of cayenne pepper
2 Yellow, red or green bell peppers, cut into 1 x 2-inch strips
Fresh chervil sprigs (opt.)

Directions

Place crabmeat in strainer and press to remove liquid. Transfer crab to medium bowl. Mix in mayonnaise, green onions, tomato, chopped chervil, lemon juice, lemon peel and cayenne. (Can be prepared 1 day ahead. Cover crab filling and refrigerate.) Spoon 1 or 2 T of crab filling onto each bell pepper strip. Garnish each with small sprig of chervil and arrange on serving platter. (Can be prepared up to 3 hours ahead. Cover tightly with plastic wrap and refrigerate.)

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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