Dungeness Crab–Stuffed Poblanos with Charred Corn Crema & Salsa Roja
Dungeness Crab–Stuffed Poblanos with Charred Corn Crema & Salsa Roja
These Dungeness Crab–Stuffed Poblanos are a show-stopping, restaurant-quality dish worth every step. Whole Dungeness crabs are boiled with citrus and Spanglish Asadero All Purpose Seasoning, then folded into a rich, cheesy filling with Oaxaca cheese and fresh herbs before being stuffed into charred poblano peppers. Everything sits atop a silky, charred corn crema seasoned with Spanglish Asadero Elote Seasoning, finished with a vibrant, smoky salsa roja and crispy garlic panko for texture.
An elevated, elegant take on classic stuffed peppers, this dish is perfect for special occasions, dinner parties, or anytime you want to bring bold, coastal-inspired flavor to your table.
These Dungeness Crab–Stuffed Poblanos are a show-stopping, restaurant-quality dish worth every step. Whole Dungeness crabs are boiled with citrus and Spanglish Asadero All Purpose Seasoning, then folded into a rich, cheesy filling with Oaxaca cheese and fresh herbs before being stuffed into charred poblano peppers. Everything sits atop a silky, charred corn crema seasoned with Spanglish Asadero Elote Seasoning, finished with a vibrant, smoky salsa roja and crispy garlic panko for texture.
An elevated, elegant take on classic stuffed peppers, this dish is perfect for special occasions, dinner parties, or anytime you want to bring bold, coastal-inspired flavor to your table.
Ingredients
Crab Boil:
4 whole Dungeness crabs
2 lemons, halved
2 limes, halved
1 dried guajillo chile
2 Tbsp white vinegar
Charred Corn Crema:
4 ears corn, grilled
½ Cup heavy cream
½ Cup chicken stock
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
Toppings:
½ Cup panko breadcrumbs
Olive oil
1 clove garlic, grated
Fresh cilantro
Instructions
Crab boil: Boil the crabs for 15–20 minutes with the lemons, limes, guajillo chile, vinegar, and Spanglish Asadero All Purpose seasoning. Cool, clean, and pick the meat.
Grill the corn: Grill the corn until lightly charred, then slice the kernels off the cob.
Charred corn crema: Lightly blend the corn, cream, stock, and Spanglish Asadero Elote seasoning. Heat gently until warm and silky.
Salsa roja: Blend the tomatoes, garlic, jalapeño, cherry bomb pepper, onion, seeded guajillo, sugar, cilantro, lime, and Spanglish Asadero All Purpose seasoning. Simmer for 10–15 minutes, until thick and glossy.
Crab filling: Gently mix the crab, Oaxaca cheese, onion, garlic, mayo, cilantro, and Spanglish Asadero All Purpose seasoning.
Stuff the poblanos: Cut a small cap off each pepper, remove the seeds, and stuff with the crab mixture.
Grill: Cook over indirect heat at 375°F for 20–30 minutes, until the peppers are tender and the cheese is melted with a golden color.
Crunch time: Toast the panko with olive oil and garlic until crispy.
Plate: Layer the corn crema on the bottom, top with the stuffed poblano, drizzle with salsa roja, and finish with crispy panko and fresh cilantro.
