Southwestern Recipes
Crabmeat Stuffed Poblano Relleno
Ingredients
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
- 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.
Marinade
- Mix all ingredients.
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 pam, stuff crabmeat mixture inside. Transfer to a chilled plate. Garnish with whole cilantro and lime wedges.
Attribution
kold.com - Tucson, Arizona