Time
Spice
Serves
30 Min
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
520
14g
2g
32g
35g
Ingredients
1 lb picked crab meat
2 eggs
4 tbsp butter
4 poblanos
2 shallots
1 lime
1 tsp ground cumin
1 tsp ground New Mexico chili
1/2 tsp ground chili de arbol
1/2 tsp ground anchoEquipment
blender
baking sheet
citrus juicer Preparation
Move a rack to the upper portion of the oven, and set the oven to broil. Remove the seeds and core from the poblano peppers.
Slice the shallots.
Place the poblanos and shallots on a baking sheet or roasting pan. Broil until the poblanos develop a char, approximately 5-7 minutes. Turn them over halfway during cooking.
Remove the poblanos from the oven and reduce the heat to 350˚.
Keep an eye on the shallots! They can burn easily.
Transfer the poblanos into a bowl and submerge them in cold water to cool them.
Place the crab in a bowl along with the roasted shallots, cumin, chile de arbol, New Mexico chili powder, ancho, 1/4 tsp of salt, and egg. Mix.
Stuff the cooled peppers with the crab mixture. Return the peppers to the oven for an additional 15 minutes.
While the poblanos bake, assemble the hollandaise. Melt the butter in a saucepan or in the microwave. Transfer to a measuring cup for easy pouring.
Place the egg yolk, pinch of salt, and the juice of a lime in a blender. Liquefy. While the blender is running, open up the lid slightly, and slowly add the warm butter.
Sauce the plate with the hollandaise and top with the roasted poblanos.
Comments
jgroos
This dish was yummy! AND it was a ton of food / crab in large poblanos. We enjoyed it! I made a tiny bit of rice for a compliment. The lime in the hollandaise was great as well!
Traci
Delicious dish, easy, and generous portion of crab! This is a repeat for us.
N/A
It was really easy and seriously great. Best one we have tried so far. I would serve it at a dinner party even.
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