Instructions: Halve peppers vertically, remove seeds, and blanch in boiling water until crisp-tender (several minutes). Chill. Place crabmeat in large bowl and douse with juice of 1 lime. Add avocado, onions, cilantro and cucumber.

Stir gently; season with ground pepper and juice of another lime. Fill pepper shells with seafood mixture. Cut remaining limes into wedges and pass with cocktail sauce and pepper mill.

Makes 24 servings. ^i"It isnt
our position but our disposition that makes us happy."^

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.