Fustini's Oils and Vinegars
Crab Stuffed Peaches

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Crab Stuffed Peaches


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Crab Stuffed Peaches

Submitted by Corporate Chef Andy Stewart

Gluten Free Nut Free



Step 1. 

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.

Step 2. 

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.

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