One of the great things I enjoy about my Wine of the Month Club is our Wednesday Wine and Dine calls. It is just a fun way to connect with people and get new recipes. Which inspires me to cook new recipes as well. I came up with a new one last night–a new spin on my own crab cakes–crab cake stuffed peppers! My husband loves my crab cakes, and any kind of peppers, so this was an instant hit, lol. And very easy to do!
To make crab cakes… take a can of crab meat–I used the one pound can because we like a lot of crab meat and break up into a bowl. Pick out any shell fragments that may be there.
Next open a box of stuffing mix…I prefer Stove Top Savory Herb, but any flavor will actually do! Last night I used Food Lion store brand of turkey cornbread stuffing. It already has some herbs and spices, but I add Old Bay Seafood Seasoning, a dash of Dijon Mustard, a Splash of White Wine, and an egg. I also used some Vegan Mayo (only way to get mayo without soy and genetically modified garbage!) You can chop up a bit of green pepper and mix in your crab cake stuffing mixture if you’d like.
Mix all together till stuffing moist. If you just want to fry the Crab cakes, form them into your desired size of patties and fry them up how you like. Or you can put them in oven on a greased baking sheet at 350 degrees and bake them as well.
To make the crab cake stuffed peppers, take the kind you like, wash and slice in half, remove seeds and ribs. Stuff with the stuffing mixture and your choice of cheese (if desired), and bake on sheet pan at 350 degrees until done. We used green bells because they were the least expensive, but I am growing my own this next season, and I can’t wait to try them with reds and yellows!!
If you want to get inspired with new recipes each week, or just enjoy some clean entertainment and camaraderie, feel free to join in at 8:30 pm eastern standard time with this link: Thewineanddineshow.com.
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