Crab Stuffed Poblanos with Jamaican Mayonnaise

Recipe courtesy Pete Kornack, 2011
Show: Hook, Line & Dinner Episode: Charleston, South Carolina
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

JAMAICAN MAYO:
  • 1 tablespoon hot sauce
  • 1 tablespoon Jamaican relish
  • 1 tablespoon sugar
    CRAB STUFFED POBLANOS:
    • 4 poblano peppers
    • 4 cups canola oil
    • 1 pound fresh crab meat
    • 1 cup mayonnaise
    • 1/2 cup shredded Cheddar
    • 3 tablespoons diced red onion
    • 1 tablespoon hot sauce
    • Seafood seasoning, as needed (recommended: Old Bay)
    • Freshly ground black pepper
    • Panko
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    Directions

    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. Broil 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.

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    1

    Newest Ratings and Reviews

    Read all 2 reviews

    • on September 05, 2011

      Flag

      I thought I saw butter drizzled over the Panko to give the Panko the browning on top; don't see anything in the recipe to indicate a butter drizzle. With all the cooking shows, I hardly EVER go by the recipe simply because as Artful Cooking says, there are times when info. is not given. Fortunately, I only need bits and pieces from the cooking shows to make my own.

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    • on August 17, 2011

      Flag

      It would be good probably if you gave ALL the info. What is Jamaican relish? A source or recipe maybe? Try to make it a little more user friendly next time please.

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