Crab-Stuffed Poblano Peppers with Remoulade Sauce

These came about because I had an abundance of cubanelle and poblano peppers in my garden and wanted to find a new way to use them.  My boyfriend loves stuffed peppers, but with their smaller size (as compared to a bell pepper) I wanted to find a new use for them.  I decided crab was the most luxurious way to go and I don't regret it at all!

*Note: Red Clay is a low country brand that makes a spice blend called Charleston Harbor.  To me, it is reminiscent of Old Bay but with a kick, so when substituting I call for two different substitutions - I think the remoulade should have a kick, but not necessarily the crab.  I'm sure you can find Charleston Harbor online too!

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

Serves 4
Total Time: 1 hour and 25 minutes

Peppers
Combine all ingredients except poblano peppers in a bowl - be careful with the crab, you don't want it broken up too much.  Stuff poblanos with crab mixtures - they will be slightly mounded on top.  Chill for an hour - this helps hold the mixture together.
Preheat oven to 400.  Bake peppers for 20 minutes.  Sprinkle with chopped parsley for garnish and serve immediately.

Remoulade Sauce
Combine all ingredients and chill for one hour before serving.
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