Crab Stuffed Poblano Peppers

iVillage Member
Registered: 10-04-2006
Crab Stuffed Poblano Peppers
8
Fri, 06-01-2007 - 3:18pm

This sounds really yummy - I haven't tried it yet, but I think I will make it sometime this weekend.

Cooking spray
1 cup crab cake mixture (see recipe below)
1/4 cup sour cream
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
4 poblano or green bell peppers, halved and seeded
1/2 cup shredded low- fat cheese

Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.

Crab Cake Mixture:
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons lowfat sour cream
2 tablespoons oats
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Yield: about 1 cup

















belizesig1
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iVillage Member
Registered: 10-04-2006
Fri, 06-01-2007 - 7:52pm

Okay - made these and WOW - really rich, decadent and flavorful!

As always - my personal changes to the original recipe:

ROAST the peppers first!!! Very important! They won't cook through for just the 10-15min it takes to heat the filling. I roasted mine for about 30 mins in a 450 degree oven, then filled and continued to bake with the filling in them.

I also only stuffed 2 peppers (for me and dh) and used the other half of the mixture for crab cakes for the kids. I added about half an egg, then coated the outside with some more oats mixed with ww flour for a little bit of a "crust". Then I cooked them in a skillet with a little Smart Balance. The kids LOVED them! They held together okay - very delicate, but really good.

















belizesig1
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Avatar for joy_ny
iVillage Member
Registered: 06-22-2000
Fri, 06-01-2007 - 8:36pm

What kind of cheese did you use?

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iVillage Member
Registered: 04-01-2004
Fri, 06-01-2007 - 10:13pm
This sounds good. I'd like to make these, although I have to go to a store much farther away to find pablanos.
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iVillage Member
Registered: 10-04-2006
Fri, 06-01-2007 - 10:16pm
I used the Sargento Reduced Fat Mexican blend.
















belizesig1
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iVillage Member
Registered: 06-18-2006
Sat, 06-02-2007 - 6:44am

These sound SO good. I'm going to try them even though dh won't eat crab (or seafood of any kind except sashimi --- how weird is that???). The very scary thing is, I actually had a dream about making these last night (I charred and peeled the peppers in my dream, Cathy, LOL) and they smelled amazing... in my dream!

At least I don't have to go to a therapist to have my dreams interpreted.

Deb

 
iVillage Member
Registered: 04-01-2004
Sat, 06-02-2007 - 8:25am

That's too funny.

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iVillage Member
Registered: 10-04-2006
Sat, 06-02-2007 - 9:51am

I actually didn't, but you could do it that way too. That's the way I do it for chili rellenos (which of course I haven't made in a LONG time!) I just roasted them to get them cooked a little first. You could also blanch them, I do that for bell peppers when I make stuffed peppers.

I guess I forget that living in CA and TX I have NEVER seen a regular grocery store without a huge section of fresh chili peppers!

















belizesig1
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iVillage Member
Registered: 04-01-2004
Sat, 06-02-2007 - 10:27am
They are not a common sight in New Jersey.
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