Servings: 15 appetizers

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Crab Rellenos


6 Frieda’s Fresh Anaheim Chiles
1 cup fresh or canned crab meat, cooked, drained, and flaked
1 1/2 cups Monterey Jack or cheddar cheese, shredded
6 eggs separated into yolks and whites
1 tablespoon water
3 tablespoons all-purpose flour
1/8 teaspoon chile powder
Enough cooking oil for shallow frying
Desired salsa (bottled or fresh Mexican chile sauce)
Fresh cilantro, chopped, as garnish


Preheat broiler. Pierce the chiles near stem end with a sharp knife and arrange on a lightly greased baking sheet. Roast chiles, turning frequently with tongs, until all sides are blistered (but not black). Remove chiles from oven; place in a brown paper bag. Close bag; allow peppers to steam for 15 minutes to loosen skins. Slip off skins from chiles. Slit chiles; remove veins and seeds. Slice chiles into bite-sized strips.

In a bowl, blend chopped chiles, crab meat and cheese. Set aside.

In mixing bowl, beat egg yolks with the water, flour, and chile powder for about 5 minutes or until thickened and lemon-colored. Beat egg whites in another bowl until stiff peaks form. Fold yolk mixture into whites (do not overblend).

Heat 1/2 inch of cooking oil in skillet. Spoon tablespoonfuls of egg mixture onto oil; quickly sprinkle with some of the chile, crabmeat and cheese mixture. Top each mound with more egg mixture to cover. Carefully turn mounds with spatula to brown top sides; then lift mounds out with slotted spoon.   Drain on a paper towel. Serve with salsa and cilantro for garnish.