Crab Poblano




Serves 4-6

4-6 extra large fresh Anaheim or Poblano green chilies



Char the chilies over a gas flame until black all over. Place in a paper bag, roll up tightly and let stand for 15 minutes to “sweat” the skin loose. Hold the peppers under cold water, and rub off the charred skin. Slit lengthwise on one side, leaving the stem intact, remove seeds, and drain on paper towel. Set aside.


2 (6 oz) cans lump crabmeat (Bumblebee Fancy Lump)


Drain and pick through the crab with a fork, removing any cartilage. Set aside.


Olive oil

¼ cup onion

¼ cup celery

2 cloves garlic, minced

1/8 tsp cayenne pepper

½ tsp salt

1/8 tsp black  pepper

1 tsp cayenne pepper sauce (Frank’s Red Hot)


Cover the bottom of a sauté pan with olive oil and heat to medium-high. Add all ingredients and cook until onions are softened.

1 cup of dry stuffing breadcrumbs (Pepperidge Farms Herb Stuffing)


1/4 cup chicken broth


1 cup shredded Monterey Jack cheese


Thoroughly crush the breadcrumbs and add to the onion mixture. Add half of the chicken broth, and add the rest if needed to form a moist stuffing. Add the crabmeat and cheese.  Stir gently.


½ cup shredded Monterey Jack cheese


Cover the bottom of a small baking dish with olive oil. Roll the prepared green chilies in the oil. Fill the peppers with the crab stuffing. Now it looks like a stuffed canoe! Sprinkle with Jack Cheese.  Bake uncovered in a hot oven (400F) for 20-30 minutes until slightly brown and bubbly.



You may substitute canned whole chilies. Look for Hatch green chilies. These are already peeled, so skip the first step. Drain well and reserve the juice to use in place of the chicken broth.