1 tablespoon butter
1/2 – 1 clove garlic (minced)
1 can pink crabmeat (4 oz, drained)
1/3 cup shredded parmesan cheese
1/8 cup seasoned bread crumbs
18 PEPPADEW® peppers
Note: You can use chopped shrimp in place of the crab, or use both!
In a skillet over medium heat, add the butter and garlic. Cook until fragrant. Add the crab meat and cook through. Add the bread crumbs and parmesan and cook until cheese is melted. Stuff each PEPPADEW® pepper with an equal amount of stuffing. You can eat these at room temperature or bake the stuffed peppers 10 minutes at 350 degrees.