Stuffed Peppers with Crab Salad
1/2 pound crab meat (fresh, frozen, or canned)
2 medium bell peppers, deveined, seeded, and cut in half horizontally
3 scallions, chopped
1 medium red bell pepper, finely chopped
1 tablespoon freshly chopped tarragon
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/3 Cup mayonnaise
Cayenne powder to taste
Fresh tarragon for garnish
Drain the crab meat thoroughly. Place in a medium-size bowl.
Add the mayonnaise, scallions, chopped red pepper, tarragon, lemon zest, lemon juice, and cayenne powder.
Spoon the filling into the pepper halves.
Line individual plates with the lettuce leaves, place the stuffed peppers on the lettuce,
garnish with the tarragon, and serve.
2 to 4 servings