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Crab Sweet Banana Pepper & Spinach

Grand Prize Winner of the 2000 Crab Place Holiday Recipe Contest.

Submitted by Colleen McInerney-Roman.

  • 8-10 sweet banana peppers
  • ¼ Tsp. Old Bay seasoning
  • 6-8 oz crab meat
  • 1 10oz package frozen spinach
  • ¼ cup parmesan cheese
  • 2 pints of canned or stewed tomatoes
  • 3 cloves of garlic, minced
  • 1 medium onion, diced
  • 1 medium green pepper, cubed
  • salt and pepper to taste
  • mozzarella cheese

Core and de-seed banana peppers.

Thaw frozen spinach. May be done in a skillet and cooled to room temperature. Add Old Bay seasoning, crab meat, parmesan cheese, salt and pepper to the thawed spinach. Mix well.

Stuff the banana peppers with the spinach mixture. Place in a 9x13 baking dish. Blend tomatoes until smooth, you may add 1/3 cup of water. Add garlic, onion and green pepper to the tomatoes. Poor the tomatoes over the stuffed peppers. Bake at 350 degrees for 30 to 45 minutes or until the peppers soften.

Top with mozzarella cheese and serve.

You may partially cook the peppers for 20 minutes and freeze this dish.

For a spicier recipe, use hot banana peppers and add diced jalepeno peppers (canned or fresh) to the tomato mixture.

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