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!
Ingredients
- 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
Instructions
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Heat oven to 350 degrees F.
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Arrange peppers cut side up on a baking sheet; set aside.
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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.)
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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.
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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.
Notes
Weight Watcher’s Nutritional Information – When made with the ingredients shown here, each crab bite has 3 Smart Points. You can lower the point value even more by using light mayo and light or fat free cream cheese.
