Crab with Banana Chiles and Spinach

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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8-10 Hungarian Wax Chiles
1/4 tsp. Old Bay seasoning
6-8 oz. crab meat
1 (10 oz.) package frozen spinach
1/4 cup parmesan cheese
2 pints canned or stewed tomatoes
3 cloves garlic, minced
1 medium onion, diced
1 medium green pepper, cubed
1/4 tsp. salt
1/4 tsp. black pepper
mozzarella cheese to taste

Core and deseed the chiles. Thaw the frozen spinach (may be done in a skillet and cooled to room temperature). Add the Old Bay seasoning, crab meat, parmesan cheese, salt and pepper to the thawed spinach. Mix well and stuff the chiles with the spinach mixture.

Place the chiles in a 9″X 13″ baking dish. Blend the tomatoes until smooth (1/3 cup of water may be added). Add the garlic, onion and green pepper to the tomatoes. Pour this and the juices over the stuffed chiles and bake at 350F for 30-45 minutes or until the peppers soften. Top with mozzarella cheese and serve.

NOTE: You can partially cook the peppers for 20 minutes and freeze this dish. For a spicier recipe, add diced jalapeno peppers to the tomato mixture.)