Crab-Stuffed Poblano Peppers

Name: Crab-Stuffed Poblano Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons crab boil seasoning (recommended: Old Bay); 1 teaspoons Dijon mustard; 2 Tbsps chopped fresh cilantro leaves; 4 poblano or green bell peppers, halved and seeded; 113 grams diced green chiles; 1 pinch Pinch ground black pepper; 2 Tbsps lowfat sour cream; 340 grams fresh lump crabmeat (or an equal amount of canned lump crabmeat); 118 milliliters shredded Monterey Jack cheese; 2 teaspoons oats (regular or quick-cooking); 1 teaspoons olive oil; 0 teaspoons dried oregano; 237 milliliters crab cake mixture, reserved from Crab Cakes OR see recipe below; 2 teaspoons seasoned dry bread crumbs; 59 milliliters sour cream

Crab-Stuffed Poblano Peppers requires about 10 minutes from start to finish. This recipe makes 4 servings with 357 calories, 31g of protein, and 19g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up chiles, dijon mustard, ground pepper, and a few other things to make it today.

Instructions

Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

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Cooking Spray

Equipment you will use

Roasting Pan

Oven

In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.

Ingredients you will need

Green Chili Pepper

Sour Cream

Cilantro

Crab

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Bowl

Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan.

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Peppers

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Frying Pan

Sprinkle cheese over filling.

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Cheese

Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly.

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Cheese

Equipment you will use

Oven

Serve hot.

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.

Ingredients you will need

Crab Boil Seasoning

Dijon Mustard

Black Pepper

Breadcrumbs

Sour Cream

Crabmeat

Oregano

Oats

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

crab boil seasoning (recommended: Old Bay)1teaspoons

Dijon mustard 2Tbsps

chopped fresh cilantro leaves 4

poblano or green bell peppers, halved and seeded 113grams

diced green chiles 1pinch

Pinch ground black pepper 2Tbsps

lowfat sour cream 340grams

fresh lump crabmeat (or an equal amount of canned lump crabmeat)118milliliters

shredded Monterey Jack cheese 2teaspoons

oats (regular or quick-cooking)1teaspoons

olive oil 0teaspoons

dried oregano 237milliliters

crab cake mixture, reserved from Crab Cakes OR see recipe below 2teaspoons

seasoned dry bread crumbs 59milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.