Cheesy crab bites are one of those low carb appetizers that disappear so quickly, you’ll need to make a triple batch of them. Mini bell peppers are filled with cream cheese, bacon, and crab, then topped with crispy pork rinds and baked until golden and bubbly. It’s a gluten free, low carb recipe that you’ll make so often, you’ll have the recipe memorized!
- 6 mini bell peppers, washed, seeded, and sliced in half from top to bottom
- 6 ounces crab meat, finely chopped
- 3 slices bacon, diced
- 1/2 medium onion, minced
- 3 ounces cream cheese, (6 Tablespoons)
- 1.5 tablespoons mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt (optional)
- 1/4 cup crushed pork rinds
Heat oven to 350 degrees F.
Arrange peppers cut side up on a baking sheet; set aside.
Add bacon to a medium sized skillet over medium heat. Cook for 3 minutes, stirring occasionally. Add onions and continue to cook 4-5 minutes more, until bacon is crisp and onions are translucent. Take pan off heat and transfer onions and bacon to paper toweling to drain. (You won’t need the grease.)
Add remaining ingredients, except pork rinds, to a mixing bowl. Stir with a large spoon to combine everything until creamy, then add the onions and bacon and stir to combine.
Place 1-2 tablespoons of filling into each of the bell pepper halves. Top with crushed pork rinds and place pan into oven. Bake for 15-20 minutes, until peppers have softened and mixture is hot and bubbly.