Crab Chile Rellenos
This delicate filling can be made with any cooked and flaked fish; try using salmon or swordfish. Serve with white wine and a fruit salad.
Serves: 6Hands-on: 40 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 6 poblano chilies
- 1½ cups lump crabmeat
- 2 Tbsp. butter
- ½ cup chopped onion
- ½ cup chopped yellow squash
- 1 clove garlic, minced
- 1 tomato, seeded and chopped
- 2 Tbsp. lemon juice
- 1½ cups shredded pepper jack cheese
- 2 Tbsp. plus ¼ cup all-purpose flour, divided
- 4 large eggs, separated
- 1 tsp. salt
- 2 cups vegetable oil
- 1 cup salsa
- Roast poblano chilies under a broiler or over a gas flame until skin is charred. Place in paper bag and let steam for 10 minutes. Peel peppers, cut a slit in the side, and remove membranes and seeds.
- Pick over crabmeat, getting rid of cartilage and shell. In heavy skillet, melt butter over medium heat and cook onion until crisp-tender. Add squash, garlic, tomato, and lemon juice; cook and stir for 3–4 minutes. Stir in crabmeat, then remove pan from heat and let it cool for 30 minutes. Stir in cheese.
- Stuff peppers with crab mixture. Sprinkle with 2 tablespoons flour and shake off excess. In medium bowl, beat egg whites until stiff. In another medium bowl, beat egg yolks with ¼ cup flour, and salt; fold into egg whites.
- Heat vegetable oil to 350°F in deep heavy skillet. Dip stuffed chilies, one at a time, into egg batter and gently lower into oil. Fry for 2–4 minutes on each side until golden brown. Drain on kitchen or paper towels and serve with salsa.