Crab Stuffed Poblanos with Pineapple Pico

This recipe actually arose out of a need for me to find new fish/seafood recipes that my “land-locked” husband would eat.  With my roots set firmly in New England soil, and his in Texas, some definite culinary twists can come out of my kitchen.  When he first tried this recipe, his comment was “where did you find this winner?”  When I said “my imagination” he promptly told me to write it up and keep it!  I hope you enjoy it too.

This can be served nicely with fresh corn on the cob – or for a change, a southwest mix of corn, black beans & green pepper, a green salad and tortilla chips/salsa to start.  Flan makes an excellent dessert finish to the meal for company.

Crab Stuffed Peppers

6 Poblanos – cut lengthwise down the center (remove seeds)

1 lb crab meat – fresh is best, but you can use canned or frozen

1 cup seasoned bread crumbs

1 cup shredded sharp cheddar – divided as ¾ and ¼

1 tbsp Northwestern or potlatch seasoning (see below)

1 tbsp ground pepper (or to taste)

1 slightly beaten egg

1 ½ tbsp Hellmann’s mayonnaise

Sprigs of Cilantro for garnish

Turn oven to broiler setting.  Set rack in center of oven.

Spray a 13x9 baking dish with non-stick cooking spray.

Arrange the halved peppers in the pan.  Place in broiler/oven for 10 minutes – or until peppers begin to darken.

Remove pan from oven and turn oven setting to 350 degrees.

While peppers are broiling, mix next 5 ingredients lightly by hand until well blended.

Add egg and mayonnaise to bowl.  Gently fold into the crab mixture until it is moist.

Stuff each pepper half with an equal amount of the crab mixture.

Place pan in oven and bake for 30 minutes.  Remove pan from oven.

Top peppers with remaining shredded cheese and return to oven until melted.

Place 2 halves of a pepper on each plate and top with spoonful of Pico.

Garnish with sprig of Cilantro.

Serve with sides.  Makes 6 main course servings.

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Pineapple Pico

¼ cup onion diced

1 large tomato seeded and diced

1 cup diced pineapple

1/2 cup chopped fresh cilantro (less if desired by taste)

1 teaspoon minced jalapeno pepper (wear latex gloves to protect hands from oils)

2 tablespoons fresh lime juice

Ground Sea Salt

Combine all the pineapple pico ingredients in a bowl, including salt to taste. Mix well and refrigerate for 15 minutes to allow the flavors to blend before serving.

Northwest or Potlatch Seasoning

I make a batch of this up and keep it on hand to flavor salmon or tuna cakes, chowders, baked fish and seafood stews.  It can be used to blacken fish also.  It is quite versatile.

1 Cup Paprika

1/4 Cup Cumin Seed

1 Tbsp Fennel Seed

1 Tbsp Onion Powder

1/4 Cup Garlic powder

1 Tbsp Cayenne Pepper

1/8 Cup Thyme

1 Tbsp fresh ground pepper

1 Tbsp fresh ground sea salt

Combine all ingredients in a bowl and mix well.  Store seasoning in an airtight container.  Use as needed for recipes.