Careme

Instructions

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1. 1.

   Before turning on the heat, complete the main prep:

   • Clean 1 whole cooked Dungeness crab, reserving about 8 ounces picked crab meat; carefully discard every piece of shell and cartilage.
   • Halve 2 large red bell peppers lengthwise through the stems, then remove the seeds and membranes.
   • Dice 4 ounces yellow onion.
   • Dice 3 ounces celery.
   • Mince 2 garlic cloves.
   • Juice 1 lemon to yield 1 tablespoon juice.
   • Chop 2 tablespoons fresh parsley.

   Keep the crab meat in large flakes and set each prepared component aside.

2. 2.

   Make the Creole spice mixture by combining:

   • 1 teaspoon sweet paprika
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon cayenne pepper
   • 1/4 teaspoon black pepper

   Set aside.

3. 3.

   Heat the oven to 425°F. Brush the prepared pepper halves with 2 teaspoons olive oil and season their interiors with 1 teaspoon Diamond Crystal kosher salt flakes. Arrange them cut-side up in a baking dish.

4. 4.

   While the oven heats, combine 1/2 cup dry jasmine rice, 1 cup water, and 1/2 teaspoon Diamond Crystal kosher salt flakes in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and keep covered.

5. 5.

   Once the oven reaches 425°F, roast the prepared peppers for 12 minutes. Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add the prepared onion, celery, and garlic with 1/2 teaspoon Diamond Crystal kosher salt flakes; cook for 5 minutes. Stir in the Creole spice mixture and cook for 30 seconds, then remove from the heat.

6. 6.

   Fluff the cooked rice. Gently fold the rice, cooked aromatics, picked crab meat, and 1/2 teaspoon Diamond Crystal kosher salt flakes together. Then fold in:

   • 1 large egg, beaten
   • 1 teaspoon Worcestershire sauce
   • 1 teaspoon prepared lemon juice
   • 4 tablespoons panko breadcrumbs
   • 1 tablespoon prepared chopped parsley

   Mix only until the filling holds together, keeping visible flakes of crab intact.

7. 7.

   Divide the crab filling among the four roasted pepper halves. Melt 1 tablespoon unsalted butter and combine it with 2 tablespoons panko breadcrumbs; scatter the buttered crumbs over the filling. Bake at 425°F for 12 minutes, until golden and the center of the filling reaches 160°F.

8. 8.

   While the stuffed peppers bake, make the lemon remoulade by stirring together:

   • 1/4 cup mayonnaise
   • 1 teaspoon Dijon mustard
   • 2 teaspoons prepared lemon juice
   • 1/4 teaspoon sweet paprika
   • 1/2 teaspoon hot sauce
   • 1 tablespoon prepared chopped parsley

   Keep chilled until serving.

9. 9.

   Rest the baked peppers for 3 minutes. Spoon the lemon remoulade onto two plates, set two stuffed pepper halves on each, and serve hot.

Want more detail? See the temperature guide.