Krab Stuffed Pepper Poppers and Cracker Spread

Two appetizers for the price and ease of one! I was making a surimi (“krab” or “imitation crab” spread for crackers on this beautiful spring day and then thought how good the spread would be baked in pepper halves.

Ingredients (makes 12 poppers and plenty of cracker spread):

6 largish Serrano or jalapeno peppers (or sweet baby bell peppers for those who don’t like heat)

1 (8 ounce) package light cream cheese, completely softened

1 Tablespoon light sour cream

1 Tablespoon light mayonnaise

1 teaspoon garlic salt

½ teaspoon seafood seasoning, like Old Bay®

Two stalks of celery, diced

½ cup diced spring onion (or green onion)

¼ cup diced red pepper (because they are sweet and pretty)

1 (8 ounce package) surimi (imitation crab pieces), cut into small pieces

Directions: Line a baking sheet with foil or parchment paper. Slice the peppers in half lengthwise and de-seed. Place the peppers cut side up on your baking sheet and set aside.

In a medium mixing bowl, combine the cream cheese with the sour cream, mayo, garlic salt and seafood seasoning until combined. Add in the celery, onion, red pepper and surimi. Taste and adjust the seasoning to your liking.

Stuff each pepper half with a spoonful of the krab filling. Turn your oven on broil.

Broil the poppers on the top rack for 2 to 2 ½ minutes, watching carefully the whole time (you do keep your oven door slightly ajar when you broil, right?). They should be just  lightly browned and melty. Let cool slightly before devouring.

Place the remaining krab filling in a bowl and serve chilled with crackers.