Cornmeal Crusted Crab Stuffed Chile Relleno

Prep 60 min
Total 1 hr 45 min
Ingredients 16
Servings 4

Sonia Mendez Garcia A twist on the traditional chiles rellenos recipe. Instead of picadillo, this roasted poblano is stuffed with crab and pancetta, then coated with a crunchy cornmeal crust. A chile relleno dinner to remember! MORE + LESS -

Ingredients

tablespoons olive oil, plus more for drizzling peppers

large poblano peppers, washed and dried

1/3

cup pancetta, diced

1/3

cup white onion, diced

cloves garlic, minced

jalapeño, minced

Salt and pepper, to taste

1/4

cup sundried tomatoes, minced

cup lump crab meat

1/2

cup seasoned bread crumbs

Zest and juice of 1 large lemon

large egg, lightly beaten, plus 2 more reserved for egg wash

1/4

cup cilantro, chopped

1/4

cup flour

1/2

cup yellow cornmeal

cup of crema Mexicana (optional)

Directions

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1

Heat 2 skillets to medium; Add 2 tablespoons of olive oil to each.
2

Add poblano peppers to first pan, cover loosely with foil paper. This is a stovetop method for charring the peppers. As they get hot, the oil will pop and crackle a bit. Cook for 15 to 20 minutes, turning as needed. Transfer to plastic bag to steep and cool.
3

In second pan, add pancetta, onion, garlic and jalapeño. Season lightly with salt and pepper; cook for 7 minutes. Add in the sundried tomato and cook for 2 minutes. Remove from heat and let cool for 15 minutes.
4

Preheat oven to 400°F. Line a baking pan with foil paper, set aside.
5

To the pancetta mix, add crab, 1/2 cup bread crumbs, lemon zest and juice. Stir well and taste for salt before adding in the 1 egg and 1/4 cup cilantro. Cover and chill.
6

Peel off blistered skins from the peppers, careful not to tear them. Cut a slit down one side and remove the seeds and membranes. Divide the filling among the peppers; do not overstuff.
7

Set up three shallow bowls, for flour, beaten eggs and the last for cornmeal. Season the flour and cornmeal lightly with salt and pepper. Dust the stuffed poblanos with flour; dip in egg wash and then coat with cornmeal. Drizzle with olive oil and bake for 35 minutes, move to higher rack and broil for 2 to 4 minutes to brown the tops. Garnish with your favorite flavored crema.

Expert Tips

Prepare a quick avocado crema. In the processor, add 1 sliced avocado, 3/4 cup crema, 1/3 cup cilantro, lemon juice, salt and pepper to taste. Process until smooth. If too thick, add a little water.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Sonia Mendez Garcia A twist on the traditional chiles rellenos recipe. Instead of picadillo, this roasted poblano is stuffed with crab and pancetta, then coated with a crunchy cornmeal crust. A chile relleno dinner to remember!