Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 2 large red bell peppers lengthwise through the stems; remove the seeds and membranes. Brush them with 2 teaspoons olive oil and season their interiors with 1/2 teaspoon Diamond Crystal kosher salt flakes. Arrange cut-side up in a baking dish and roast for 12 minutes.

2. 2.

   While the peppers roast, combine 1/2 cup dry jasmine rice, 1 cup water, and 1/4 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.

3. 3.

   While the rice cooks, clean 1 whole cooked Dungeness crab, reserving about 8 ounces picked crab meat. Carefully feel through the meat and discard every piece of shell or cartilage; keep the picked crab meat in large flakes.

4. 4.

   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

   Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add 4 ounces diced yellow onion, 3 ounces diced celery, 2 minced garlic cloves, and 1/4 teaspoon Diamond Crystal kosher salt flakes. Cook for 5 minutes, then stir in the Creole spice mixture for 30 seconds. Remove from the heat.

5. 5.

   Fluff the cooked rice. Gently fold together the rice, cooked aromatics, and picked crab meat with:

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

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

6. 6.

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

7. 7.

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

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

   Keep chilled until serving.

8. 8.

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

Want more detail? See the temperature guide.