Baking with Buddy: Crab and Prosciutto Stuffed Peppers

One day last month I came home early due to a migraine. All was not lost, however, because I happened to turn on the television and see Giada. I had never actually watched Giada, but quickly found myself glued to the tube as she created amazing seafood dishes. Girl was speaking to my heart because I love some seafood. I knew I had to try some of these recipes! Behold this post all about Crab and Prosciutto Stuffed Peppers. Amazeballs!

1 pound lump crab meat
1 cup crushed cornflakes cereal
6 ounces thinly sliced prosciutto, chopped into ½-inch pieces
2 tablespoons mayonnaise
4 scallions, thinly sliced (½ cup)
1 large egg, at room temperature
Kosher salt
1/8 to ¼ teaspoon cayenne pepper, optional
2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed
2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed
Olive oil, for drizzling
1 ½ cups low-sodium vegetable or chicken broth
Crab and Prosciutto-Stuffed Peppers

Position a rack in the lower third of the oven and preheat the oven to 400 degrees F.

In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using.

Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.

Transfer to a platter and serve.

Okay so if you can’t tell already, this is an expensive meal to cook. Luckily, I already had some of the ingredients. I had previously picked up a bunch of peppers from the grocery store so I was good on those (two red, one yellow and one orange), plus I already had mayonnaise (I used light mayo), cayenne pepper and chicken broth (Wegman’s Organic). I then went to the local Giant grocery store, which is known for having great seafood, and picked up a can of jumbo lump crab. Yes, I said crab, not krab. Though it was in a can, it was authentic Alaskan crab. It was on sale for $10 so really couldn’t hate on that. I picked up the prosciutto from the deli, which was pretty expensive, about $8 for a half-pound. I probably could have purchased less, since I ended up not using it all. I also picked up a can of Kosher salt, which I didn’t have at home, and some scallions. I also bought a box of Corn Flakes, which I don’t keep at home because they have a little bit of wheat in them. (Holla gluten free!) It’s a minuscule amount, and while I wouldn’t eat a huge bowl with milk, I figured it was okay to use the small amount that was required for this recipe.

20140502_200542With my ingredients purchased, it was time to get my Giada on. I chopped up my prosciutto (use kitchen scissors because you will cut yourself with a knife), and sliced and de-veined/de-seeded my peppers with my trusty KitchenAid Knife. (I love this knife. I seriously refuse to use any other knife in my kitchen for any chopping or slicing.) I cut them in half, which made for a lot of peppers. The meal may be expensive, but my peppers were huge and I ended up with eight stuffed peppers so it worked out.

20140502_203420With the peppers sliced and ready to go, I placed them in a large Pyrex Baking Dish, filled them with the mixture (crab, corn flakes, mayo, egg, half of the prosciutto, scallions, salt and cayenne pepper). I then topped them with the remaining half of the sliced prosciutto, poured the chicken broth in the bottom of the pan surrounding the peppers and drizzled them with some olive oil.

They took about 45 minutes to bake, and with prep time, this recipe is well over an hour so plan ahead. Also, the prosciutto on the top of the peppers does get crispy. Be prepared for that as well. Not really knowing  20140502_201051what to pair them up with (Giada, you left out something here), I cooked up some Zataran’s Garlic and Herb Yellow Rice. I love Zatarans because many of their
products are gluten free whereas some rice brands aren’t. Why companies feel the need to use flour in their flavored rice blends is beyond me. I’m talking to you Uncle Bens! Anyway, when I pulled the peppers out of the oven they smelled amazing. Seriously, they were just heavenly. I placed one each on a plate (mine and my husband’s), added a scoop of rice and we ate. The peppers had a great taste and a nice blend of crispy, but soft. The crisp of the prosciutto on top nicely complimented the softness of the stuffed pepper mixture. I will definitely be making these again and I definitely ate the leftovers
for lunch and dinner the next day. Now if I could only get the same view from my kitchen that Giada has from hers….


I do not own this recipe, nor did I create it. This post represents my own experience with the recipe. For more Giada recipes, visit

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