Crab-Stuffed Rellenos

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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8 Anaheim chiles, roasted, peeled and seeded
1/2 pounds of cooked crabmeat
2 tsp. fresh lemon juice
1-1/2 tsp. Dijon mustard
2 egg whites, lightly beaten
2 Tbsp. fresh basil, chopped
3/4 cup fresh bread crumbs

Preheat oven to 375 degrees.

Combine the lemon juice, crabmeat and mustard, mix well. Add the egg whites, basil and bread crumbs, blend together. Cut a slit along the sides of the peppers and spread open. Take some of the crab mixture and place on one side of chile, then fold the pepper together. Repeat process with all the chiles.

Place the stuffed peppers on a greased baking dish covered with foil and bake for 20 minutes.