Shrimp Crab Stuffed Peppers with Side Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Arrange them cut-side up in a 9x13 inch baking dish. Brush the peppers lightly with olive oil and season with a pinch of salt and pepper.

2. 2

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped yellow onion, celery, and small green bell pepper (the Cajun 'Holy Trinity'). Sauté for 5-7 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add the chopped shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just pink and opaque. Do not overcook. Remove the skillet from the heat and let the mixture cool slightly.

4. 4

   In a large mixing bowl, combine the cooked shrimp and vegetable mixture, lump crabmeat, 3/4 cup of the panko breadcrumbs, beaten egg, chopped parsley, green onions, Cajun seasoning, Worcestershire sauce, hot sauce, and lemon juice. Gently fold the ingredients together until just combined, being careful not to break up the delicate crabmeat. Taste and adjust seasoning with salt and pepper if needed.

5. 5

   Generously fill each bell pepper half with the seafood stuffing, mounding it on top. In a small bowl, melt the remaining 2 tablespoons of butter and toss with the remaining 1/4 cup of panko breadcrumbs to create the topping.

6. 6

   Sprinkle the buttered panko topping evenly over the stuffed peppers. Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers. Bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown and crispy.

7. 7

   Remove from the oven and let the peppers rest for 5 minutes. Garnish with additional fresh parsley before serving hot.