1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit, brush the red pepper with oil, and put it in the oven
2. Bake for about 30 minutes, then turn it over and bake for about 10 minutes, until the surface of the pepper blisters and turns black
3. Place roasted peppers in a clinker bag for about 15 minutes, until cooled
4. Peel and seed roasted peppers and chop finely
5. Mix the red pepper and half of the crab meat, add lemon juice, salt and pepper to taste, and stir well
6. Add cream cheese and remaining crab meat, (add lemon juice if needed)
7. Drain the red pepper with kitchen paper and remove the pepper seeds
8. Use a small spoon to divide the crab salad evenly among the peppers.
