Crab Cake Stuffed Peppers

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Prep Time: 15min | Servings: 4 Servings

These Crab Cake Stuffed Peppers blend creamy cheese, savory crab cakes, and sweet mini peppers for an easy, crowd‑pleasing seafood appetizer that’s ready in under 30 minutes.

  • (2) 3-ounce Handy Crab Cakes
  • 4 ounces cream cheese (softened)
  • 1 teaspoon Old Bay seasoning
  • 1 cup shredded cheddar cheese
  • 1 bag mini sweet peppers

  • Defrost crab cakes if frozen and check for shells

  • Soften cream cheese

  • Wash, halve, and seed mini sweet peppers

  • Preheat oven to 350 °F and oil a baking sheet

    1. In a medium bowl, combine softened cream cheese, shredded cheddar, Old Bay, and the crab cakes broken into chunks. Mix gently to keep some crab texture.

    2. Place pepper halves cut side up on the prepared baking sheet.

    3. Spoon the crab and cheese filling generously into each pepper half.

    4. Sprinkle a bit of extra shredded cheddar over the tops.

    5. Bake for about 10–15 minutes, until the cheese is melted and the filling reaches 165 °F.

    6. Remove from the oven and serve hot as an appetizer or party bite.