Fast or Slow Crab Stuffed Peppers

Remove tops, seeds, and membranes from sweet peppers. If necessary, cut a thin slice from bottom of each peppers so it will stand flat (avoid cutting an opening). In a large bowl stir together the next five ingredients (through mustard) until smooth. Add next four ingredients (through garlic); stir until combined. Gently stir in crabmeat. Spoon crab mixture into sweet peppers. Prepare as directed in desired cooker, below.

Place steaming rack in a 6-quart electric or stove-top pressure cooker. Add 3/4 cup water to the cooker. Arrange peppers, filling sides up, on steaming rack in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 2 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Sprinkle with pepper and serve with lemon wedges.

Add 1/2 cup water to a 3 1/2- to 4-qt. slow cooker. Arrange stuffed peppers, filling sides up, in cooker. Cover and cook on low 4 hours or on high 2 hours. Sprinkle with pepper and serve with lemon wedges.