Green Chiles Stuffed with Crabmeat

Flavorful mild green chili peppers, aka Hatch, pair well with seafood. Use Maryland-style crab cakes as a stuffing, or make it using instructions in my recipe. Raw Hatch peppers are juicy and crunchy. It's hard to stuff them without breaking them. Blanching green chiles in salty water for 3-5 minutes makes peppers softer and easier to stuff. Their meaty flesh is soft enough to scrape from the skin when baked.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot with enough water to blanch peppers. Bring it to boiling over high heat. Using a sharp knife, cut off long triangles on one side of the peppers and reserve them. You can remove the seeds before or after the blanching. Add salt to the boiling water to make it sea-salty. Blanch peppers for 3-5 minutes, making sure they are submerged.

Step 2

Prepare a baking sheet lined with parchment paper. Arrange blanched and strained peppers and let them cool down to room temperature while making the crab stuffing.

Step 3

Dice reserved pieces of Hatch. Heat 1 tsp of olive oil in a skillet over medium heat, season, and saute diced Hatch until soft.

Step 4

Combine breadcrumbs, eggs, mayo, mustard, and parsley. Add sauteed Hatch and picked crab meat and gently mix. Stuff peppers, cover with plastic wrap and refrigerate for at least 30 minutes.

Step 5

Preheat oven to 400F. Brush the top of the stuffing with some oil or mayo and bake for 35-40 minutes until light caramelization. Serve hot!

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