Crab-Stuffed Roasted Poblanos

(Serves 6)


6 Poblano peppers

½ lb. Crab meat

⅓ C each:  Finely minced shallot, celery, and bell pepper (red, yellow, orange)

5 T Unsalted butter

1 t Lemon zest

½ t Salt

½ t Paprika

⅛ t Black pepper

2 T Mayonnaise

1 t Old Bay Seasoning

1 C Panko bread crumbs

  1. Over a gas flame, or under the broiler, roast Poblanos, turning frequently, until blackened and blistered all over. Place in a large bowl and cover with plastic wrap for ½ hour. Remove blackened skin. Carefully make a slit in the front of the pepper and clean out all of the seeds. Set aside.
  2. In 1 T butter, sauté the vegetables on low for 4 minutes until softened but not colored. Set aside to cool.
  3. When vegetables are cool, combine with zest, salt, paprika, black pepper, and mayonnaise. Stuff each pepper with ⅓ C of the crab mixture.
  4. Melt remaining butter, and combine with the Old Bay and the Panko.
  5. Warm stuffed Poblanos in a 350° oven for 7 minutes. Remove from oven, turn on broiler, top stuffed Poblanos with Panko mixture and broil for 2 minutes or until crumbs are golden. Serve on warmed plates.