Crabmeat Stuffed Poblano Relleno

Source: kold.com - Tucson, Arizona

4 poblano peppers

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

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

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.