Peppers: Roast poblanos over gas flame (or wood fire) until skin is blistered.
Transfer to a plastic bag and seal until cool.
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.
Stuffing: Squeeze as much water as possible from crabmeat and combine
with remaining ingredients.
Assembly: Remove poblanos from marinade and drain. Divide stuffing
into 4 equal portions. Cupping a poblano in your palm, stuff crabmeat
mixture inside. Transfer to a chilled plate. Garnish with whole
cilantro and lime wedges.