A fun appetizer with crabmeat in a lemon-yogurt dressing spooned onto red pepper squares.
Prepare the crabmeat filling, and cut up the bell pepper the day before serving. Top and garnish just before serving.
You can substitute parsley for the basil in the filling and the garnish.
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Crab, Broccoli and Roasted Red Pepper Quiche
Roasted Red Bell Pepper and Goat Cheese Bites
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