You can use any sort of crabmeat that makes you happy, or even shrimp. Choose an assortment of peppers to keep thing interesting. Once made, leftovers will keep a couple days in the fridge.
2 to 4hotter peppers, like poblano, Anaheim or jalapenos,sliced thin
2clovesgarlic, sliced thin
1 pound crabmeat
1/2cupfinely chopped dill
1/2cupfinely chopped parsley
1/2cupfinely chopped mint
Salt and pepper
Lemon juice to taste
Instructions
Heat the olive oil in a large pan over medium-high heat. Add the red onion and saute, stirring often until wilted, about 10 minutes. Add all the sliced peppers, sweet and hot, and saute another 5 minutes. Add the garlic and stir well.
If you are adding rice as noted above, add it now along with the water, plus a healthy pinch of salt. Cover the pot, lower the heat and simmer until the rice absorbs the water.
Add the crabmeat and all the herbs, stir to combine and add salt, pepper and lemon juice to taste. Serve warm or at room temperature.