Hey Guy's

Gota try this recipe. Picture included

The pepperman

SIZZLING CRAB STUFFED PEPPERS

UNCLE GARY’S GIANT STONE CRAB CLAW STYLE
JALAPENO’S WITH BLACK FOREST TOAST
Gary operates a large scale crabbing business in Steinhatchee Florida. He’s a super guy; stop in a visit the next time your traveling in this area. Oh yea ! Thanks Gary for supplying this great crab claws.
INGREDIENTS:
• 1/4 pound butter
• 1/2 clove garlic, minced
• 1 tablespoon finely minced green onion
• 1 pound fresh stone claw crab meat
• 1 tablespoon chopped chives
• 1 tablespoon finely chopped parsley
• juice of 1/2 lemon or 1 small lime
• 12 whole wheat black forest bread toast points
• 8 large jalapeno peppers halved and seeds removed
PREPARATION:
Melt butter in a large skillet and add garlic and green onions. Cook, stirring about 3 minutes, but do not brown. Add crab meat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.

Preheat your Sizzling Pepper Griddle on the stove (Electric, Gas, or Barbecue grill) to Medium. Oil the griddle using your choice of oil. Salt peppers, place Crab inside peppers halves and put into preheated griddle for approximately 5 to 7 minutes until peppers have browned. Place peppers on plate of tortilla chips and top with grated cheese. Allow some cooling time before eating.
Squeeze fresh lemon or lime juice over stuffed peppers for added taste. Don’t forget to refill your griddle with additional peppers. One serving is never enough.

Serve remaining crab with thinly sliced and toasted black forest bread points.

Does Gary sell mail order or via the internet? If so, you need to provide the contact info. If not, shame on you for teasing us.

Anyone who has not tasted stone crab won't understand. Those who have, however, and who don't live in Florida, will not forgive pepperman for posting a recipe like that unless he provides a source for the crabmeat.

WOW!

Not sure about the mail order, but now I do feel really bad. You are correct about the stone-ees, they are in a class of their own. We're traveling to Steinhatchee Fl. this weekend and I'll make a point to ask Gary about the mail order. The fact is fresh Stone-ees are only available during the Fall and Winter months.

Oh yea, you can substitute this recipe with, Blue crab. Do remember to press any excess moisture from the meat. Using a colander

The lower half of
The Pepperman

Made the Cheesy Peppers tonight and they were wonderful! I served mine on roasted flour tortilla points as my fiance' can't eat corn products, and I served them with avacado wedges! They were terrific and a great appetizer, they are such a colorful and attractive appetizer. I placed mine cheese side up on the tortilla points and placed the avacado wedges between each pepper on tortilla. I used a specialty cheese we buy that has pimentos and herbs in it. Thank you for this idea pepperman!

It's always good news when someone new is trying these recipes, As for your recipe choice. What I like to see is folks trying new food, especially jalapenos, They are a healthy choice. The point is, your recipe and my idea for cooking fresh peppers. Attached is the real reason for cooking peppers.

What Leftovers

One of our favorite recipes for jalapeno peppers is the easiest of them all. Simply use your last night’s leftovers from dinner or that carry out box from the restaurant; that barbeque pork, beef or chicken; the taco beef or chicken; remember that sloppy Joe meat; what about the spaghetti sauce? Are you getting the idea? That roast or steak; Mom’s favorite meatloaf, chopped tomatoes and onions.
Simply shred, chop or dice the filler, salt your peppers and fill; then place in the pepper griddle for a few minutes for an exciting meal.
Follow the directions on our basic recipes and enjoy. Use your imagination; this is only the beginning of an exciting new recipe.

Thanks,
The Pepperman