Best 2 Crab Stuffed Poblano Peppers Recipes
Dive into the vibrant flavors of Mexican cuisine with our guide to cooking "Crab Stuffed Poblano Peppers"! This tantalizing dish combines the rich taste of crab, the smoky heat of poblano peppers, and a delectable creamy filling. Get ready to embark on a culinary adventure as we unveil the secrets to creating this mouthwatering masterpiece. Discover the best crab selection, learn the art of roasting and stuffing poblanos, and explore a variety of flavorful fillings. Whether you prefer a classic recipe or a modern twist, we'll provide all the inspiration you need to make this dish a showstopper at your next gathering. Prepare to indulge in a harmonious blend of textures and flavors that will delight your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB STUFFED POBLANO PEPPERS
Make and share this Crab Stuffed Poblano Peppers recipe from Food.com.
Provided by KristenErinM
Categories Crab
Time 1h
Yield 8 pepper halves
Number Of Ingredients 6
Steps:
- Coat baking pan with cookings spray.
- combine crab, sour cream, bread crumbs, and red peppers.
- spoon into peppers.
- top with parmesan.
- bake for 375 foil covered pan for 20 minute.
- uncover and bake for additional 15 minute.
CRAB-STUFFED POBLANO PEPPERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
Tips:
- Choose poblano peppers that are large and have smooth, unblemished skin.
- Roast the poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered. This will make the peppers easier to peel and will give them a smoky flavor.
- Once the peppers are roasted, place them in a paper bag or plastic bag and let them steam for 10-15 minutes. This will help to loosen the skin and make it easier to peel.
- When peeling the peppers, be careful not to tear the flesh.
- To make the crab stuffing, use fresh lump crab meat. Avoid using canned or frozen crab meat, as it will not have the same flavor or texture.
- Season the crab stuffing with plenty of Old Bay seasoning, salt, and pepper. You can also add other herbs and spices to taste, such as garlic powder, onion powder, or paprika.
- Stuff the poblano peppers with the crab stuffing and bake them in a preheated oven until the peppers are tender and the stuffing is cooked through.
- Serve the crab-stuffed poblano peppers immediately, topped with sour cream, guacamole, and salsa.
Conclusion:
Crab-stuffed poblano peppers are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated when you are ready to serve them. With their combination of smoky poblano peppers, creamy crab stuffing, and flavorful toppings, these peppers are sure to be a hit with everyone who tries them.
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