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Elegant Gluten-Free Alaska King Crab Stuffed Peppers with Lemon Basil Butter Recipe

Elegant Gluten-Free Alaska King Crab Stuffed Peppers with Lemon Basil Butter Recipe

Make elegant gluten-free Alaska king crab stuffed peppers filled with savory cheeses and herbs, then finished with a bright lemon basil butter sauce.

Sweet Alaska king crab, colorful bell peppers, savory cheeses, and fragrant herbs come together in this elegant Gluten-Free Alaska king Crab Stuffed Peppers with Lemon Basil Butter Recipe. Each pepper half is generously filled with a rich crab mixture, baked until tender, and finished with warm lemon basil butter.

The natural sweetness of the crab complements the mild, roasted flavor of the bell peppers. Italian cheese and Parmesan create a creamy, savory filling, while gluten-free panko breadcrumbs provide just enough structure. Fresh basil adds an aromatic garden flavor that keeps the dish bright and balanced.

A simple sauce made with melted butter, fresh lemon juice, and basil completes the stuffed peppers. The citrus cuts through the richness of the cheese and butter while highlighting the delicate seafood flavor. Drizzle the sauce over the peppers immediately before serving so every bite receives a little lemony brightness.

Serve these gluten-free crab-stuffed peppers as an impressive appetizer, a date-night dinner, or a colorful main course for a holiday or dinner party. Pair them with a crisp green salad, roasted asparagus, sautéed vegetables, cauliflower rice, or a light gluten-free pasta dish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings

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Ingredients

For the Crab-Stuffed Peppers

1 teaspoon olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
2 cooked Alaska king crab legs, meat removed and shredded, about 1 1/4 cups crab meat
5 ounces Italian cheese, shredded
1 cup Parmesan cheese, shredded
1/4 cup certified gluten-free panko breadcrumbs
1 tablespoon Italian seasoning
2 large sweet bell peppers
1/2 cup chopped fresh basil, divided

For the Lemon Basil Butter

4 tablespoons butter
Juice of 1/2 lemon
Remaining chopped fresh basil

Directions

Step 1: Prepare the Oven

Preheat the oven to 350°F. Lightly grease a baking sheet or baking dish with a small amount of the measured olive oil.

Step 2: Sauté the Onion

Heat the remaining olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until softened and translucent.

Step 3: Add the Garlic

Stir the minced garlic into the onion and cook for 1 minute, just until fragrant. Do not allow the garlic to brown. Remove the skillet from the heat and let the mixture cool slightly.

Step 4: Make the Crab Filling

Transfer the cooled onion and garlic mixture to a large mixing bowl. Add the shredded Alaska king crab meat, Italian cheese, Parmesan cheese, certified gluten-free panko breadcrumbs, Italian seasoning, and half of the chopped basil. Gently mix until the ingredients are evenly combined.

Step 5: Prepare the Bell Peppers

Slice each bell pepper in half lengthwise. Remove the seeds and membranes to create four pepper halves.

Step 6: Fill the Peppers

Divide the crab mixture evenly among the four pepper halves. Gently press the filling into each pepper so it remains securely in place. Arrange the filled peppers on the prepared baking sheet or in the baking dish.

Step 7: Bake the Stuffed Peppers

Bake for 20 to 25 minutes, or until the bell peppers are tender and the crab filling is hot, bubbly, and lightly golden on top.

Step 8: Make the Lemon Basil Butter

While the peppers are baking, melt the butter in a small saucepan over low heat. Stir in the fresh lemon juice and the remaining chopped basil. 

Warm the sauce gently, stirring until the basil is evenly distributed. Remove it from the heat and keep warm.

Step 9: Finish and Serve

Remove the stuffed peppers from the oven. Drizzle the warm lemon basil butter generously over each pepper and serve immediately.

Notes

Cooked Alaska king crab legs are used in this recipe. Carefully inspect the crab meat and remove any pieces of shell before preparing the filling.

Use certified gluten-free panko breadcrumbs. Check the labels on the Italian cheese, Parmesan cheese, Italian seasoning, and other packaged ingredients when cooking for someone with celiac disease or gluten sensitivity. Prevent cross-contact by using clean cookware, utensils, and preparation surfaces.

Different varieties of sweet bell peppers may be combined for a colorful presentation. Red, yellow, and orange peppers offer a naturally sweet flavor that pairs especially well with the crab filling.

For a touch of heat, add a pinch of red pepper flakes to the crab mixture. Additional fresh basil may also be used as a garnish before serving.

For outdoor cooking, place the stuffed peppers over indirect medium heat on a grill. Close the lid and cook until the peppers are tender and the filling is completely heated through.

Serve the peppers with a green salad, roasted asparagus, sautéed vegetables, cauliflower rice, or gluten-free pasta. They can also be paired with grilled shrimp for a more substantial seafood dinner.

A chilled glass of white wine complements the bright lemon, basil, and crab flavors. Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 2 days. Reheat them gently before serving.

Originally published April 2026 Updated September 2026 Reviewed by Culibloom

Reading Time 2 min

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