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.