Crab Stuffed Zucchini Boats

 Crab Stuffed Zucchini Boats

 Crab Stuffed Zucchini Boats


4 Zucchini, ends trimmed

1 Tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

1 pound crab meat

1 tsp. smoked paprika

pepper to taste

1/4 cup white cooking wine

1 cup Panko bread crumbs

1/4 cup mayonnaise

1/2 cup shredded parmesan cheese


Preheat oven to 350 degrees.

Slice the zucchini in half the long way, and scoop out the flesh leaving about 1/2-inch thick skins.  Place on a baking sheet.

Melt 1 Tbsp. butter in a skillet over medium heat; cook and stir onion and bell pepper until the onion is translucent (about 5 minutes).  Gently stir in the crabmeat, and cook for about 5 more minutes (until crab meat is hot).  Season the crab mixture with paprika and pepper.

Place the crab mixture into a mixing bowl, and lightly stir in panko bread crumbs, mayonnaise, and white wine.  Add a bit more mayonnaise to help the mixture hold together, if needed.  Spoon the filling into the prepared zucchini boats, and top each with ~ 2 Tbsp. parmesan cheese.

Bake in preheated oven until the cheese melts and the filling is hot (~15-20 minutes).

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