SPICY CRAB AND BACON PEPPER BITES

8 Ingredients or less|Appetizers|Gluten-free|Seafood

Ingredients

5 ounces crab meat

2 ounces cream cheese, softened to room temperature

4 tablespoons Hellmann’s Spicy Mayonnaise Dressing, divided

2 tablespoons lemon juice

3 slices bacon, cooked crisp and chopped

¼ cup water chestnuts, chopped

2 scallions, chopped (plus more for garnish)

¼ teaspoon salt

6-8 mini sweet bell peppers, cut in half lengthwise and seeds removed

Instructions

Preheat the oven to 400 degrees and coat a large pie plate or baking dish with non-stick spray.

Combine the crab meat, cream cheese, 3 tablespoons of the spicy mayo, lemon juice, bacon, water chestnuts, scallions, and salt in a large bowl and mix to combine.

Stuff the peppers with the crab mixture and place in them in the pie plate. Drizzle the remaining 2 tablespoons over the tops of the peppers. Note – If the peppers do not stay ‘upright’ cut a small sliver off the rounded bottom of the pepper half so they can sit flat.

Bake for 15-20 minutes until they are lightly browned on top. Place on a serving platter and garnish with more scallions.