Print Recipe

Crabmeat Stuffed Poblano Relleno




  • 4 poblano peppers


  • 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


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


  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: - Tucson, Arizona

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