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Dungeness Crab–Stuffed Poblanos with Charred Corn Crema & Salsa Roja
Prep
cook
total
Ingredients
Crab Boil
- 4 whole Dungeness crabs
- 2 lemons, halved
- 2 limes, halved
- 1 dried guajillo chile
- 2 tbsp white vinegar
- 2 tbsp Spanglish Asadero All Purpose seasoning
Charred Corn Crema
- 4 ears corn, grilled
- ½ cup heavy cream
- ½ cup chicken stock
- 2 tbsp Spanglish Asadero Elote seasoning
Salsa Roja
- 5 Roma tomatoes
- 5 garlic cloves
- 1 jalapeño
- 1 cherry bomb pepper
- ½ white onion
- 1 dried guajillo chile, seeded
- 1 tsp sugar
- ¼ cup cilantro
- Juice of 1 lime
- Spanglish Asadero All Purpose seasoning, to taste
Crab Stuffed Poblanos
- 6–8 poblano peppers
- 1½–2 cups cooked Dungeness crab meat
- 1 cup grated Oaxaca cheese
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 3 tbsp mayonnaise
- 2 tbsp chopped cilantro
- 1–1½ tsp Spanglish Asadero All Purpose Rub
Toppings
- ½ cup panko breadcrumbs
- Olive oil
- 1 clove garlic, grated
- Fresh cilantro
Directions
- Crab Boil
Boil crabs 15–20 min with lemons, limes, guajillo, vinegar & Spanglish Asadero All Purpose seasoning. Cool, clean, and pick meat.
- Grill the Corn
Grill corn until lightly charred. Slice kernels off the cob.
- Charred Corn Crema
Lightly blend corn, cream, stock & Spanglish Asadero Elote seasoning. Heat gently until warm and silky.
- Salsa Roja
Blend tomatoes, garlic, jalapeño, cherry bomb, onion, seeded guajillo, sugar, cilantro, lime & Spanglish Asadero All Purpose seasoning. Simmer 10–15 min until thick and glossy.
- Crab Filling
Gently mix crab, Oaxaca cheese, onion, garlic, mayo, cilantro & all-purpose rub.
- Stuff the Poblanos
Cut a small cap off each pepper, remove seeds, stuff with crab mixture.
- Grill
Cook indirect at 375°F for 20–30 min until peppers are tender and cheese is melted with golden color.
- Crunch Time
Toast panko with olive oil & garlic until crispy.
- Plate
Corn crema on the bottom → stuffed poblano → Rioja Roja drizzle → crispy panko → cilantro
