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

Serves: 6


  • 6 poblano chilies
  • 1 1⁄2 cups lump crabmeat
  • 2 Tbsp. butter
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped yellow squash
  • 1 clove garlic, minced
  • 1 tomato, seeded and chopped
  • 2 Tbsp. lemon juice
  • 1 1⁄2 cups shredded pepper jack cheese
  • 2 Tbsp. plus 1⁄4 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 to 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 1⁄4 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 to 4 minutes on each side until golden brown. Drain on kitchen or paper towels and serve with salsa.