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Appetizer
Italian/Mexican
60 Appetizers
5 minutes
20 minutes
1 pound Crab Meat
1 Roma Tomato - diced very small
1 Melissa’s Thai Pepper
1 Melissa’s Fresh Serrano Pepper
1 Lime
1 tablespoon Seasoned Rice Vinegar
1/2 cup Real Mayonnaise
1/8 teaspoon Sea Salt
1/8 teaspoon Fresh Ground Pepper
30 Melissa’s Veggie Sweet Mini Peppers
Fresh Chopped Cilantro for Garnish
Place the crab into a bowl and pick through it to make sure that there are no shells. Add the tomato to the bowl.
In a small, dry (no oil), saucepan, slightly char the Thai pepper and the Serrano pepper. Remove from the pan, remove the stems and mince. Add to the bowl.
Cut the lime in half and squeeze the juice into the bowl. Add the vinegar, mayonnaise, salt and pepper. Mix well to incorporate everything.
Slightly char the veggie sweets in the oven or in a dry pan on the stove.
To finish, split the veggie sweets in half, lengthwise, and remove any seeds. Stuff the veggie sweets with crab mixture, garnish with the cilantro and serve.
