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 Crab Stuffed Chili Rellenos | Status Approved | | Name |  Crab Stuffed Chili Rellenos | | Category | Fish & Seafood | | Serves/Yields | 6 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 40 minutes | | Cook Time | 6-8 minutes | | Introduction | | It's crab season so time to get all my recipes out. I love to make these for company. It's my own recipe and they really are delicious. Take care to keep the salsa mild or it will over power the crab. The crab filling also makes great crab enchiladas. | | Ingredients | | 6 med well formed pasilla or anaheim chilis
Filling
1 1/2 cups cooked lump crabmeat
Salt and pepper to taste
1 small onion finely minced
1 small stalk celery , finely minced
1/8 tsp red pepper flakes, crushed
2 Tbsp fine dry breadcrumbs, unseasoned
3 1/2 inch thick pieces queso asadero cheese
2 Tbsp lime juice
1 Tbsp minced cilantro
2 large eggs
1/4 cup flour plus extra for dusting the peppers
1/8 tsp salt for batter
Oil for frying the stuffed peppers
Sour cream and your favorite salsa or enchilida sauce, gently warmed to top the peppers.
| | Directions | | Step: 1 | Roast the peppers by placing in a heavy, dry and very hot skillet and cook, turning frequently until the skin blisters and is charred. If you have a gas stove hold them by the stem and rotate over the flame until the skin blisters. Place chared peppers in a plastic bag to sweat to loosen the skin. Run peppers under cold water and peel away the chard skin. Make a slit in the beppers from stem to tip and remove seeds and fibers. Take care to not tear the pepper.Cut cheese slices in half lengthwise and set aside.In a bowl combine the crab, lime juice, onion, celery, chili powder, breadcrumbs and cilantro. Gently mix to combine. Add salt and pepper to taste.Lay a slice of cheese in each pepper cavity and then stuff with the crab mixture. Take care to not over stuff the peppers.
Place some flour in a shallow wide bowl or pie plate and roll each pepper in the flour. Set floured peppers aside.Seperate the eggs and place the yolks in one bowl and the whites in another. With an electric mixer, beat the egg whites until stiff.Set aside.Beat egg yolks until thick and lemon colored. Add salt and 1/4 cup flour and mix to combine. Gently fold in the egg whites.In a heavy skillet heat about 1 inch of oil.Dip each pepper in the batter mixture to coat, using a wooden spoon to spoon batter over hard to coat areas.Fry peppers as soon as they are battered, until golden brown on each side. Remove to an absorbent paper line platter and keep warm in a low oven until all the peppers are cooked.
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Time submitted: Wednesday, December 22. 2004 at 08:28:31 Contributed By: Kate
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