Saturday, October 17, 2015

Chiles Rellenos de Cangrejo

Tuesday 6 October
We had bought some poblanos at the Farmers' Market, but wanted to do something different from our normal cheesy chiles rellenos.  Solution: open a can of crab clawmeat, and make savory seafood rellenos.   
The stuffing was 8 oz. of crab, some minced red bell pepper, about 4 oz. of grated Kashkaval cheese, and enough breadcrumbs to bind.

That got stuffed into the roasted poblanos, which were rolled in eggwash and dipped in cornmeal, then pan-fried until they were brown and toasty.

The salsa was simply chopped tomatoes and garlic chives from the garden, dressed with lime - sublime.

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