Crab-Stuffed Poblano Peppers

1. 1

   Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

2. 2

   In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.

3. 3

   Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan.

4. 4

   Sprinkle cheese over filling.

5. 5

   Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly.

6. 6

   Serve hot.

7. 7

   12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)

8. 8

   2 tablespoons lowfat sour cream

9. 9

   2 1/4 teaspoons oats (regular or quick-cooking)

10. 10

    2 1/4 teaspoons seasoned dry bread crumbs

11. 11

    3/4 teaspoon Dijon mustard

12. 12

    1/2 teaspoon crab boil seasoning (recommended: Old Bay)

13. 13

    1/4 teaspoon dried oregano

14. 14

    Pinch ground black pepper

15. 15

    1/2 teaspoons olive oil

16. 16

    In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper.

17. 17

    Gently mix ingredients together, being careful not to break up crabmeat.

* Per serving · 4 servings · Values may vary.

No additional tips available.