Side Dishes

Crab-Stuffed Pears

Name: Crab-Stuffed Pears
Yield: 8 halves

A light and flavorful side dish, these stuffed pears are a great match for a creamy soup.

Makes

8 halves

Total Time

15 minutes

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Ingredients

1 Tbsp. extra-virgin olive oil

1 Tbsp. each white wine vinegar, Dijon mustard, and honey

1 can pasteurized lump crabmeat, drained (6.5 oz.)

2 Tbsp. minced fresh chives

Kosher salt and black pepper to taste

4 ripe pears

Watercress or arugula leaves

½ cup slivered almonds, toasted

Test Kitchen Approved

Instructions

Whisk together oil, vinegar, Dijon, and honey in a bowl. Gently fold in crab, chives, salt, and pepper.

Halve and core pears. Brush cut side of pear halves with lemon juice to prevent browning, then divide crab mixture evenly among each half.

To serve, divide watercress among eight salad plates, and top each with a pear half; garnish with almonds. Serve pears with Creamy Asparagus Soup.

Test Kitchen Approved

Nutritional Facts

Per pear half

Calories: 163

% Daily Value*

Total Fat 9g 13%

Saturated Fat 1g 5%

Cholesterol 20mg 6%

Sodium 126mg 5%

% Daily Value*

Carbs 16g 5%

Fiber 3g 12%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

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Crab-Stuffed Pears

Ingredients

Instructions

Nutritional Facts

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