Sweet, tender Alaska King crab paired with colorful bell peppers creates an elegant seafood dish that is perfect for entertaining or enjoying as a special family meal. These Gluten-Free Alaska King Crab Stuffed Peppers are filled with a rich blend of crab meat, savory cheeses, herbs, and gluten-free breadcrumbs, then baked until perfectly tender. A silky lemon basil butter sauce is drizzled over the top just before serving, adding a bright citrus finish that beautifully complements the delicate sweetness of the crab.
Whether served as an impressive appetizer or a satisfying main course, this gluten-free seafood recipe delivers restaurant-quality flavor with surprisingly simple preparation. The combination of succulent Alaska King crab, creamy cheeses, and fresh basil creates a luxurious filling, while the roasted peppers provide a naturally sweet and colorful presentation.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
1 teaspoon olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
2 Alaska King crab legs, cooked and shredded (about 1¼ cups crab meat)
5 ounces Italian cheese, shredded
1 cup Parmesan cheese, shredded
¼ cup gluten-free panko breadcrumbs
1 tablespoon Italian seasoning
2 large sweet bell peppers
½ cup fresh basil, chopped and divided
4 tablespoons butter
Juice from ½ lemon
Prepare the Filling
Heat the olive oil in a skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
Stir in the garlic and cook for 1 minute, allowing the garlic to become fragrant without browning.
Remove the skillet from the heat and allow the onion mixture to cool slightly.
Transfer the cooled mixture to a large mixing bowl. Add the shredded Alaska King crab, Italian cheese, Parmesan cheese, gluten-free panko breadcrumbs, Italian seasoning, and half of the chopped basil. Mix thoroughly until all ingredients are evenly combined.
Prepare the Peppers
Preheat the oven to 350°F.
Slice each bell pepper in half lengthwise and remove the seeds and membranes. This will create four pepper halves ready for stuffing.
Lightly grease a baking sheet or baking dish with oil.
Spoon the crab mixture evenly into each pepper half, pressing gently to ensure the filling is packed securely.
Place the stuffed peppers on the prepared baking sheet.
Bake the Stuffed Peppers
Transfer the peppers to the preheated oven and bake for 20 to 25 minutes.
The peppers should become tender while the filling turns hot, bubbly, and lightly golden on top.
Make the Lemon Basil Butter
While the peppers are baking, place the butter in a small saucepan over low heat.
Allow the butter to melt completely, then stir in the fresh lemon juice and the remaining chopped basil.
Continue stirring until the basil is evenly distributed throughout the butter and the sauce is warmed through.
Remove from the heat and keep warm until ready to serve.
Finish and Serve
Remove the stuffed peppers from the oven.
Drizzle the warm lemon basil butter generously over each stuffed pepper.
Serve immediately while warm for the best flavor and texture.
Serving Suggestions
These gluten-free Alaska King crab stuffed peppers pair beautifully with a crisp green salad, roasted asparagus, sautéed vegetables, or cauliflower rice. For a more substantial seafood dinner, serve them alongside grilled shrimp or a light pasta dish made with gluten-free noodles.
The bright citrus notes from the lemon basil butter also complement a chilled glass of white wine, making this recipe a wonderful choice for entertaining guests.
For an outdoor cooking option, these stuffed peppers can also be prepared on a grill. Place them over indirect medium heat, close the lid, and cook until the peppers are tender and the filling is heated through.
For extra flavor, add a pinch of red pepper flakes to the crab mixture or garnish with additional fresh basil before serving.
Be sure to use certified gluten-free panko breadcrumbs to keep the recipe completely gluten-free.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.
These stuffed peppers are packed with premium Alaska King crab, making them both flavorful and protein-rich. The gluten-free preparation allows everyone at the table to enjoy this dish without sacrificing taste or texture. The lemon basil butter sauce adds freshness and balance, elevating the richness of the filling while enhancing the natural flavor of the seafood.
This recipe is ideal for holiday gatherings, date nights, dinner parties, or whenever you want to create an elegant seafood meal at home.
