Crab-Stuffed Poblano Peppers

By cmschnettler

Ingredients

• Crab Cake Mixture:
• 1 c. crab mixture reserved from crab cakes
• 1/4 c. sour cream
• 1 4 oz. can diced green chilies
• 2 Tbs. chopped fresh cilantro leaves
• 4 poblano peppers, halved & seeded
• 1/2 c. shredded Monterey Jack cheese
• 12 oz fresh lump crabmeat (or an equal amount of canned lump crabmeat)
• 2 tbsp lowfat sour cream
• 2 1/4 tsp oats (regular or quick-cooking)
• 2 1/4 tsp seasoned dry bread crumbs
• 3/4 tsp Dijon mustard
• 1/2 tsp crab boil seasoning (recommended: Old Bay)
• 1/4 tsp dried oregano
• pinch ground black pepper
• 1/2 tsp olive oil
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
• Yield: about 1 cup

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. Coat a shallow roasting pan with cooking spray.

In medium bowl, combine crab cake, sour cream, chilies & cilantro. Stuff mixture into halved peppers & arrange side-by-side in pan. sprinkle cheese over.

Bake 10-12 min., until filling is hot & cheese is golden & bubbly.