Recipes and Cooking Fast or Slow Crab Stuffed Peppers Be the first to rate & review! Stuffed peppers just got a seafood makeover! You'll love the rich and creamy lump crab mixture packaged neatly inside a colorful pepper. By Laura Marzen Published on June 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cook Time: 2 mins Slow Cook Time: 2 hrs Bring To Pressure Time: 9 mins Total Time: 2 hrs 41 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 small to medium red, yellow, or green sweet peppers 1 8 ounce pkg. cream cheese, softened 2 tablespoon mayonnaise 2 tablespoon lemon juice 1 tablespoon Old Bay seasoning 1 tablespoon Dijon-style mustard ½ cup fine dry bread crumbs ⅓ cup finely chopped celery ¼ cup snipped fresh chives 4 cloves garlic, minced 8 ounce cooked lump crabmeat, flaked Freshly ground black pepper Lemon wedges Directions Directions 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. Fast 2 minute cook time 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. Slow 4 hour low or 2 hour high cook time 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. Rate it Print Nutrition Facts (per serving) 413 Calories 27g Fat 23g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 413 % Daily Value * Total Fat 27g 35% Saturated Fat 12g 60% Cholesterol 120mg 40% Sodium 1087mg 47% Total Carbohydrate 23g 8% Total Sugars 9g Protein 20g Vitamin C 153mg 765% Calcium 151mg 12% Iron 1.9mg 11% Potassium 376mg 8% Folate, total 66.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.