| 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. |
