Crab Stuffed Green Chilies Food

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
• Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
• Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
• Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

CRAB-STUFFED BELL PEPPERS

Steps:

• Sauté vegetables, excluding bell peppers, in margarine.
• Mix with crab meat and breadcrumbs.
• Season to taste with salt and pepper. (If dry, add a small amount of water).
• Stuff bell peppers and cover tops with cheese.
• Bake 350°F for 30 minutes.

STUFFED CHA-CHA CRAB CHILIES

Steps:

• Preheat broiler.
• For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
• For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
• Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
• Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.

CRAB-STUFFED POBLANO PEPPERS

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.

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)

Steps:

• Cut cheese into slices 1/2" thick and the length of the chili.
• Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
• Dip in batter and fry in hot oil or lard until golder brown.
• Drain and serve.
• May be garnished with green chili sauce if desired.
• To make batter, combine flour, baking powder, salt and cornmeal.
• Blend milk with egg;then combine milk and egg mixture with dry ingredients.
• Add more milk if necessary for smooth batter.
• Using a spoon, dip stuffed chilies in batter.

NAYARIT CRAB STUFFED CHILES

Steps:

• STUFFED CHILES:.
• Make slit in 1 side of each roasted chili.
• Carefully devein & de-seed without tearing chiles. Soak chiles in a bowl of water with few drops vinegar and set aside.
• Heat butter and 1 1/2 teaspoons olive oil in saucepan. Add onion and cook until tender. Add crab meat and a tablespoon of the chives and cook 1 minute.
• Heat remaining 1 1/2 teaspoons olive oil in skillet. Add mango and saute until softened, about 2 - 3 minutes. Add crab mixture and stir to combine. Season with salt and pepper. Let Cool.
• Drain chiles and stuff each one with about 1/4 cup of the filling.
• VINAIGRETTE:.
• Puree mangos in a food processor or blender. Place in saucepan and cook over low heat, stirring, until thickened, 5 - 7 minutes. Remove from heat and let cool.
• Blend puree, vinegar, stock, mango nectar, garlic and salt and pepper to taste in food processor or blender until smooth. Gradually add olive oil, blending until emulsified. Check seasoning and add sugar if needed. Chill.
• Place large spoonful of vinaigrette on 6 chilled salad plates. Top with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle remaining 1 tablespoon chopped chives over all and garnish with thyme sprig. Dust with freshly ground pepper.