Microwave Crabmeat and Bell Peppers recipe
6 medium bell peppers.
1 cup of light cream.
4 tablespoons of butter.
½ teaspoon of ground nutmeg.
2 tablespoons of cornstarch.
1 teaspoon of lemon juice.
¼ cup of dry white wine.
1 teaspoon of salt.
2 cups of crabmeat.
1 cup of cooked rice.
Paprika, to taste.
Cut off the tops of the bell peppers; deseed, wash, then set aside.
Microwave the cream, in a 4-cup glass measure, on HIGH for about 50 seconds or until hot.
Mix in the butter and ground nutmeg.
In a small bowl, combine the cornstarch, lemon juice, dry white wine and salt. Mix thoroughly.
Add the cream to the mixture, then microwave on HIGH for 1 minute.
Stir and microwave on HIGH for about 1-2 minutes or until thickened.
Combine with the crabmeat and cooked rice.
Stuff the bell peppers with the crabmeat mixture.
Sprinkle tops with paprika.
Arrange the stuffed bell peppers in a circle on a microwave safe serving platter.
Cover with plastic wrap, then microwave on MEDIUM for about 14 minutes or until the crabmeat is done.
Allow to stand for 5 minutes before serving.
Back to the Crab Recipes home page.
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