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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories500
Total Fat38g
Saturated Fat12g
Cholesterol180mg
Sodium1020mg
Total Carbohydrate19g
Dietary Fiber2g
Sugars3g
Protein19g