Aji Verde Crush olive oil ·
Easy and Quick ·
Garlic olive oil ·
Gluten Free ·
Nut Free ·
Peach balsamic ·
Seafood ·
Sicilian Lemon balsamic ·
Crab Stuffed Peaches
Crab Stuffed Peaches
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 1 cup shredded iceberg lettuce
- 4 peaches cut in half, stones removed
- 1/4 cup Fustini's Peach balsamic (reduced by half to make a syrup)
- 2 stalks of celery, small diced
- 1 jalapeno pepper, seeded and minced
- 1/2 red pepper, finely diced
- 1 teaspoon Fustini's Garlic olive oil
- 1 teaspoon Fustini's Aji Verde Crush olive oil
- 4 scallions, thinly sliced
- 1 cup mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Fustini's Sicilian Lemon balsamic
- 1 pound cooked crabmeat - blue crab, snow crab or king crab
- 1 tablespoon parsley, chopped
Directions
- Spread the lettuce on the bottom of a serving platter. Brush the cut sides of the peaches with the Fustini's Peach balsamic syrup and nestle the peach halves, cut side up in the lettuce.
- Combine the celery, jalapeno, red pepper, Fustini's olive oils, scallions, mayonnaise, Old Bay and Sicilian Lemon balsamic in a small bowl. Fold in the crab meat. Spoon the mixture into the peach halves. Garnish with chopped parsley.
Leave a comment