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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