Martinique Stuffed Crabs
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
6 small crabs
bread crumbs
3 canned pimientos, chopped fine
pinch of mace
1 hot red Fresno chile, chopped
2 Tbsp. chopped chervil
1- 1/2 Tbsp. lime juice
3 Tbsp. sherry
freshly ground pepper to taste
3 cloves garlic, crushed
butter
Instructions:
Remove the crabmeat from the shells and chop fine. Scrub the empty shells and reserve them for baking. Mash 1-1/2 cups of bread crumbs into the crabmeat until the mixture is smooth. Add all the other ingredients except the butter, mixing thoroughly.
Stuff the reserved crab shells with the mixture. Sprinkle the tops lightly with the bread crumbs and dot with butter. Bake them in a preheated 350F oven for 1/2 hour, or until the stuckked crabs have browned.
Serves 6 as an appetizer or 2-3 as a luncheon entree.
Recipe from the rec.food.recipes archive.