Crab-Stuffed Poblano Peppers with Remoulade Sauce
Ingredients
Peppers
- 4 poblano peppers (or cubanelles), sliced in half lengthwise and seeded
- 8 oz. lump crab meat
- 2 Tbsp. panko
- 1 egg
- 1 1/2 tsp. Red Clay Charleston Harbor seasoning (or Old Bay)
- 2 Tbsp. mayonnaise
- 1/2 tsp. Worcestershire sauce
- salt & pepper, to taste
- parsley, chopped
-
Remoulade Sauce
- 1 cup mayonnaise
- 3 Tbsp. Creole mustard (or spicy brown)
- 2 Tbsp. pickle relish
- 1 Tbsp. lemon juice
- 2 tsp. Red Clay Charleston Harbor Seasoning (or Cajun seasoning)
- 1 tsp. horseradish sauce (or more if you like)
- 1 tsp. Worcestershire sauce