Mini Crab & Corn Stuffed Peppers




Total Time: 25 mins

Prep Time: 25 mins

Yield: 16 servings

Dish Size: Platter




  • 1 ear sweet corn, grilled
  • ⅓ cup olive oil
  • 2 Tbsp water
  • 1 cup fresh cilantro
  • ½ lemon, juiced
  • 1 Tbsp garlic, minced
  • ¼ tsp salt
  • 1 tsp honey
  • 2 Tbsp red wine vinegar
  • 1¼ cups crab meat
  • ⅔ cup cherry tomatoes, quartered
  • 8 mini sweet peppers




  1. Cut kernels off grilled corn and set aside. 
  2. Place olive oil, water, cilantro, lemon juice, garlic, salt, honey, and red wine vinegar in a high-speed blender or food processor. Blend until smooth. 
  3. Pour mixture into a temp-tations® bowl. Add in crab meat, tomatoes, and corn kernels. Toss to combine. 
  4. Cut mini peppers in half and remove seeds. Fill each half with crab mixture and arrange on your temp-tations® fish platter. Serve immediately or cover and refrigerate for up to 4 hours.