Crab-Stuffed Poblano Peppers
Serves 4
Recipe By: Robin Miller
Cooking spray
1 cup crab cake mixture -- reserved from Crab Cakes OR see recipe below
1/4 cup sour cream
1 can diced green chiles 4 ounces
2 tablespoons chopped fresh cilantro leaves
4 poblano or green bell peppers -- halved and seeded
1/2 cup shredded Monterey Jjck cheese
Crab Cake Mixture:
12 ounces fresh lump crabmeat (or an equal amount of canned lump
crabmeat)
2 tablespoons lowfat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoons Dijon mustard
1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/4 teaspoons dried oregano
pinch ground black pepper
1/2 teaspoons olive oil
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: 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
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
http://www.terrypogue.com/Terry
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