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Crab au Gratin in Green Pepper Boats

From Lynne Wilson

Preheat the oven to 375°F


½ to ¾ lb. cooked crabmeat
4 small green peppers
1 cup small pieces zucchini, seeded
3 Tbsp. butter or margarine
1 Tbsp. onion, minced
⅓ cup red pepper, diced ¼ inch
3 Tbsp. flour
¾ cup light cream
½ cup milk (or more, if necessary)
½ tsp. salt
⅛ tsp. ground pepper
½ cup lightly packed shredded Swiss cheese
2 Tbsp. Parmesan cheese, grated


Break up the crabmeat, if necessary. Cut the peppers in half, stem to blossom end, making boats or shells. Remove the seeds and blanch the pepper halves in boiling water for five minutes. Drain and set aside while preparing the gratin sauce.

Cut a small zucchini into quarters, lengthwise. Remove most of the seeds and cut it into ¼ to ½ inch pieces. Set aside.

Melt the butter in 2- quart saucepan. Add the onion, zucchini, and red pepper, and sauté until slightly soft. Stir in the flour. Add the cream and milk and cook, stirring until thick. Stir in the salt, pepper, and Swiss cheese. Mix the crabmeat into the sauce. Fill the pepper boats three-quarters full the crab mixture and sprinkle the tops with Parmesan cheese. Place as flat as possible in the shallow baking dish. Bake at 375°F for 15 to 20 minutes or until lightly browned and slightly puffy. Serve hot.