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Crabmeat Stuffed Poblano Relleno

Ingredients

Peppers

Stuffing:

Marinade



Instructions

  1. Peppers: 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.
  3. Stuffing: Squeeze as much water as possible from crabmeat and combine with remaining ingredients.
  4. 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.


Source: kold.com - Tucson, Arizona


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