Recipes from Mexico :: Mexican Main Dishes Seafood
Source: kold.com - Tucson, Arizona
4 poblano peppers
Stuffing
1 lb. crabmeat
1/2 c. mayonnaise
1 bunch green onions, chopped fine
1 bunch cilantro, leaf only, chopped fine
2 Tbsp. grated ginger
2 Tbsp. lime juice
Marinade
2 c. water
1 c. white vinegar
1 Tbsp. salt
1 Tbsp. olive oil
1 Tbsp. dried oregano
Roast poblanos over gas flame (or wood fire) until skin is blistered. Transfer to a plastic bag and seal until cool.
Rinse poblanos under running water, rubbing skin off gently. Leave stem intact. Slit from top to bottom; remove seeds, and drain. Cover with Marinade for 48 hours.
Stuffing: Squeeze as much water as possible from crabmeat and combine with remaining ingredients.
Assembly: Remove poblanos from marinade and drain. Divide stuffing into 4 equal portions. C.ping a poblano in your palm, stuff crabmeat mixture inside. Transfer to a chilled plate. Garnish with whole cilantro and lime wedges.
