Stuffed Peppers with Crab and Avocado

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Really looking forward to our tasting night tonight with our wine expert Robert Neill.

Great classic French wines tonight and four fabulous taster dishes, starting with this superb shellfish dish from Andy Rea’s Mourne Seafood cook book…


  • 3 poponcini peppers
  • 50g white crab  meat
  • ¼ hass avocado finely chopped
  • Zest ¼ lime
  • Zest ¼ lemon
  • 20g coriander finely chopped
  • ½ scallion finely chopped
  • Pinch cayenne pepper
  • Pinch cumin powder
  • Sea salt
  • Black pepper
  • 25g crème fraiche
  • 15g pea sprouts
  • 15g rocket leaves



  • Mix all the ingredients except peppers, sprouts and leaves, taste and adjust your seasoning.
  • Stuff the peppers with this mix using a teaspoon and serve with the sprouts and leaves.