Servings: 15 appetizers

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Crab Rellenos

Ingredients:

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

Steps:

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.