Southwestern Recipes

Crabmeat Stuffed Poblano Relleno

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Ingredients

Peppers

  • 4 poblano peppers

Marinade

  • 2 cups water
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano

Stuffing

  • 1 pound crabmeat
  • 1/2 cup mayonnaise
  • 1 bunch green onions, chopped fine
  • 1 bunch cilantro, leaf only, chopped fine
  • 2 tablespoons grated ginger
  • 2 tablespoons lime juice

Instructions

Peppers

  1. Roast poblanos over gas flame (or wood fire) until skin is blistered. Transfer to a plastic bag and seal until cool.
  2. Rinse poblanos under running water, rubbing skin off gently. Leave stem intact. Slit from top to bottom; remove seeds, and drain. Cover with Marinade for 48 hours.

Marinade

  1. Mix all ingredients.

Stuffing

  1. Squeeze as much water as possible from crabmeat and combine with remaining ingredients.

Assembly

  1. Remove poblanos from marinade and drain. Divide stuffing into 4 equal portions. Cupping a poblano in your pam, stuff crabmeat mixture inside. Transfer to a chilled plate. Garnish with whole cilantro and lime wedges.

Attribution

kold.com - Tucson, Arizona



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