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To Make the Green Goddess Dipping Sauce:
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Place the herbs, salt, garlic, lemon juice, anchovy paste, and mustard in a blender; puree until smooth.
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With the blender on low, slowly add the olive oil.
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Transfer the mixture to a medium bowl, and stir in the sour cream until well combined.
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Season to taste with salt and pepper.
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To Make the Roasted Poblano and Crab Hush Puppies:
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On an open flame of a gas burner, on a barbecue, or on a baking sheet under the broiler, roast the pepper until charred on that side.
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Rotate until charred all over.
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Transfer with tongs to a brown paper bag and close.
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Let the pepper steam for 5 minutes.
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When cool enough to handle, peel, seed, stem, and finely chop.
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Meanwhile, combine the cornmeal, flour, sugar, salt, pepper, baking powder, and baking soda and mix well.
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In a separate bowl combine the eggs, buttermilk, melted butter, poblano pepper, green onion, and crab (or shrimp).
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Fold the wet ingredients into the dry ingredients until combined.
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Do not overmix.
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Over medium heat, place your ebelskiver pan on the burner and allow to warm up.
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Add 2 teaspoons of vegetable oil to each well.
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Once hot, add heaping tablespoons of the batter to each well.
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Cook until they are golden and release easily, about 4 minutes, then flip with a skewer or fork.
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Cook for another 4 to 5 minutes, then plop all of them out onto a platter.
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Your guests will gobble them up as quickly as you make them.
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Continue until you have used up all the batter.
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Serve with Green Goddess Dipping Sauce.
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You can also freeze the cooked hush puppies and thaw when needed, then reheat in the ebelskiver pan.
