Crab-stuffed chile rellenos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Anaheim chiles | |
| ½ | pounds | Cooked crab or surimi mock crabmeat |
| 2 | teaspoons | Fresh lemon juice |
| 1½ | teaspoon | Dijon mustard |
| 2 | Egg whites; lightly beaten | |
| 2 | tablespoons | Fresh basil; finely chopped |
| ¾ | cup | Fresh bread crumbs |
Directions
From: arielle@... (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepard's seeds.
Preheat ovent to 375F. Prepare chiles by charring under broiler. Place in plastic bag to cool for ten minutes. Peel the chiles under cold water.
Slice open one side and remove seeds.
Sprinkle crab with lemon juice. Stir in mustard, mixing well. Add egg whites and basil and blend. Add bread crumbs and toss mixture together.
Open chiles flat and fill with filling, then fold chiles together. Place stuffed chiles on greased baking sheet, cover with foil and bake for 20 minutes. Remove from oven and serve with tomato salsa.
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