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Crab Stuffed Poblanos with Jamaican Mayonnaise
Recipe courtesy Pete Kornack, 2011
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- JAMAICAN MAYO:
- 1 tablespoon hot sauce
- 1 tablespoon Jamaican relish
- 1 tablespoon sugar
- 1/4 teaspoon ground ginger
- Pinch red pepper flakes
- 3/4 cup mayonnaise
- 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
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.