Directions:
- Roast poblanos over gas flame (or wood fire) 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. Cover with Marinade for 48 hours.
- Stuffing: Squeeze as much water as possible from crabmeat and combine with remainingAssembly: 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.
- Garnish with whole cilantro and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.21 Kcal (1035 kJ) | ||
| Calories from fat | 165.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 28% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 3% | |
| Sodium | 1282.49mg | 53% | |
| Potassium | 30.43mg | 1% | |
| Total Carbs | 2.19g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 15.41g | 31% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.46 Kcal (454 kJ) | ||
| Calories from fat | 72.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 28% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 3% | |
| Sodium | 562.69mg | 53% | |
| Potassium | 13.35mg | 1% | |
| Total Carbs | 0.96g | 1% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 6.76g | 31% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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