Recipe #122

Crab-Stuffed Poblano Peppers.

Ingredients

Cooking spray
1 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
1/4 cup sour cream
1 (4-ounce) can diced green chilies
2 tablespoons chopped fresh cilantro leaves
4 poblano or green bell peppers, halved and seeded
1/2 cup shredded Monterrey Jack cheese

Directions

Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

In a medium bowl, combine crab cake mixture, sour cream, green chilies, and cilantro.

Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.

Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.

Crab Cake Mixture:

12 ounces fresh lump crab-meat (or an equal amount of canned lump crab-meat)

2 tablespoons low-fat sour cream

2 1/4 teaspoons oats (regular or quick-cooking)

2 1/4 teaspoons seasoned dry bread crumbs

3/4 teaspoon Dijon mustard

1/2 teaspoon crab boil seasoning (recommended: Old Bay)

1/4 teaspoon dried oregano

Pinch ground black pepper

1/2 teaspoons olive oil

In a large bowl, combine crab-meat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crab-meat.

Yield: about 1 cup

Now that sounds great!!!