Roasted Pepper and Lump Crab Salad

BATON ROUGE, La. (WAFB) - Are you looking for a cool and healthy salad for any occasion? Well, look no more! This salad will be a palate pleaser for the whole family.

Prep Time: 1 Hour

Yields: 6–8 Servings

Ingredients:

• 2 whole green bell peppers
• 2 whole red bell peppers
• 2 whole yellow bell peppers
• 1 pound jumbo lump crabmeat
• ½ cup olive oil
• juice of ½ lemon
• juice of ½ lime
• 2 tbsps balsamic vinegar
• 2 tbsps chopped parsley
• 1 tbsp chopped oregano
• 1 tbsp chopped purple basil
• 1 tsp chopped thyme
• 1 tsp chopped tarragon
• ¼ cup sliced green onions
• ¼ cup chopped parsley
• ¼ cup grated Parmesan cheese
• salt and freshly ground black pepper to taste
• Louisiana hot sauce to taste

Method:

To roast peppers, place whole peppers directly over open flame or under broiler of stove. Using tongs, turn frequently until skin blisters and blackens on all sides. Remove and place in a brown paper bag, seal tightly and let steam 10–15 minutes. Peel blistered skin from peppers under cold running water. Seed and julienne each pepper into 6 equal strips. Place in a large bowl and set aside.

In a medium bowl, whisk together oil, juices, vinegar, parsley, oregano, basil, thyme and tarragon. Mix in green onions, parsley and Parmesan cheese. Season to taste with salt, pepper and hot sauce. Sprinkle crabmeat over peppers and add dressing. Gently toss 2–3 times to coat peppers and crabmeat well, taking care not to break lumps of crabmeat.

Cover and refrigerate 4–6 hours before serving.

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