CRAB STUFFED POBLANOS with Busha Browne's Jiffy Mayonnaise

CRAB STUFFED POBLANOS with Busha Browne's Jiffy Mayonnaise

Ingredients

Mayonnaise Recipe
Busha Browne's Jiffy Mayonnaise

Crab Stuffed Poblanos:
4 poblano peppers
4 cups canola oil
1 pound fresh crab meat
1 cup mayonnaise
1/2 cup shredded Cheddar
3 tablespoons diced red onion
1 tablespoon hot sauce
Seafood seasoning, as needed (recommended: Old Bay)
Freshly ground black pepper

Panko

Directions:
For the poblanos:

1.  Halve the poblanos lengthwise. 
2. Core and remove the seeds, keeping the stems in place for presentation. 
3. Heat the oil in a deep-fryer to 350 degrees F. 
4. Fry the peppers in the hot oil for 2 minutes. 
5. Remove from the oil, drain and cool to remove the skin.

For the Crab Meat

1. Mix the crab meat, Busha Browne's Jiffy Mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. 
2. Season with the seafood seasoning and black pepper. 
3. Divide the crab mixture evenly and fill the poblanos. 
4. Place on a baking sheet and sprinkle with panko. 
5. Broil until golden brown, 3 to 5 minutes.

To serve, place small amount of Busha Browne's Jiffy Mayonnaise on top of the peppers.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.