Chile Relleno with Lump Crab
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
This is a deeply flavorful Mexican creation that combines the sweetness of our lump crab with the robust spiciness of cumin, jalapeño, and chili powder. It’s rounded off with cooling lime and cilantro for a true fiesta classic.
Ingredients
- 3 poblano peppers, halved lengthwise and seeds scooped out
- 2 Tbsp olive oil
- ½ red onion, diced
- 1 jalapeño, seeds removed and diced
- 2 tsp cumin
- 1 tsp chili powder
- 1 lb. lump crab
- ½ can black beans, drained and rinsed
- ¼ cup scallions, thinly sliced
- ¼ cup cilantro, minced and divided
- 2 Tbsp lime juice
- 1 cup shredded cheese
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Heat oven to 375°F with a rack in the center.
- In a skillet, heat oil over medium-high heat. Once shimmering add onions and jalapeño and sauté for 1-2 minutes. Add spices and continue cooking for an additional 1-2 minutes.
- Transfer onion mixture to a bowl and mix in crab, black beans, herbs (reserving a bit of each for garnish), and lime juice. Season mixture with salt and pepper.
- Stuff mixture into halved poblano peppers and lay snuggly into a baking dish. Top with cheese, cover with foil and bake for 10 minutes. Turn on broiler, remove foil, and broil for 2-3 minutes until cheese is bubbling and golden brown.
- Garnish with remaining herbs, and serve with lime wedges.
