Description
Flaky crab meat mixes into a tender bed of pasta and tomatoes in a tangy dressing and served in a bell pepper shell.
Ingredients
Scale
- 4 shallots, large, chopped
- 4 cloves garlic, minced
- 4 tbsp Old Bay seasoning
- 4 tbsp dry mustard
- 1 tsp ground black pepper
- 1/3 cup olive oil
- 1 cup dry white wine
- 4 cups fresh tomatoes, chopped
- 5 tbsp fresh dill, chopped
- 3 tbsp fresh oregano, chopped
- 3 tbsp fresh thyme, chopped
- 16 oz conchigliette, orzo, or other small pasta
- 2 cups crab meat
- 8 red, orange or yellow bell peppers
- Chopped parsley for garnish
Instructions
- Sauté shallots and garlic in olive oil with Old Bay seasoning, dry mustard, and ground black pepper. Once shallots are tender, add 1 cup white wine. Set aside to cool.
- Mix chopped tomatoes with dill, oregano and thyme.
- Pick freshly boiled crabs for 2 cups crab meat or use 2 cups crab meat of your choice.
- Slice the top off of the bell peppers, and remove ribs and seeds. coat lightly in olive oil, and grill on low heat.
- Boil 16 oz conchigliette or other small pasta like orzo in well salted water. Drain when tender.
- While pasta is piping hot, toss all ingredients together with a dash or two of olive oil, and a pinch or two more of Old Bay.
- Spoon mixture into lightly grilled garden peppers, or scoop it onto your plate by the spoonful.
