Serves: 4
Total Calories: 401

4 poblano green chilies
1 pound crab meat
1/2 cup mayonnaise
5 , thinly sliced green onions
1/2 cup lime juice
2 tablespoons cilantro
2 cups water
1 cup white vinegar
2 teaspoons salt
2 tablespoons vegetable oil
2 teaspoons oregano

Cook peppers on a hot grill until skin is blistered. Transfer to a plastic bag and seal until cool. Rinse poblanos under running water, rubbing skin off gently. Leave stem intact. Slit from top to bottom remove seeds, and drain. In a medium size bowl mix together water, vinegar, salt, oil, and oregano. Place peppers in bowl and marinate for 1 day. For the stuffing drain crabmeat well and combine with remaining ingredients. Remove poblanos from marinade and drain. Divide stuffing into 4 equal portions. Cupping a poblano in your palm, stuff crabmeat mixture inside. Transfer to a chilled plate.

Nutritional Facts:

Serves: 4
Total Calories: 401
Calories from Fat: 271

More Recipes from the Cook'n Mexican Cookbook:
Baked Salmon
Crabmeat Stuffed Peppers
Garlic Shrimp and Shallots
Halibut Tacos
Mexican Fish Baste
Shrimp and Black Bean Wraps
Spicy Baked Fish
Veracruz Fish