Crab-Stuffed Poblano Peppers (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 cup crab cake mixture, reserved from crab cakes or 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 monterey jack cheese |
Directions:
1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
2. In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
3. Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
4. Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.
5. Crab Cake Mixture:
6. 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
7. 2 tablespoons lowfat sour cream
8. 2 1/4 teaspoons oats (regular or quick-cooking)
9. 2 1/4 teaspoons seasoned dry bread crumbs
10. 3/4 teaspoon Dijon mustard
11. 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
12. 1/4 teaspoon dried oregano
13. Pinch ground black pepper
14. 1/2 teaspoons olive oil
15. 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.
16. Yield: about 1 cup
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