For the mayo: Mix the hot sauce
, relish, sugar
, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
For the poblanos: Halve the poblanos lengthwise. Core
and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry
the peppers in the hot oil for 2 minutes. Remove from the oil, drain
and cool to remove the skin.
Mix the crab
meat, mayonnaise, Cheddar, onions
, hot sauce in a large mixing bowl. Season with the seafood
seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko
until golden brown, 3 to 5 minutes.
To serve, place small amount of Jamaican mayo on top of the peppers.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.