Recipes

Smoked Paprika Aioli glazed Crab Chile Rellenos

Adds a sweet smoky flavor to a modern version of Chile Rellenos, and pairs beautifully with the crab, lemon, and garlic flavors.

Prep time: 60 min

Cook time: 40 min

Total time: 100 min

Smoked Paprika Aioli glazed Crab Chile Rellenos
Copyright Recipe © 2014 Woodland Foods

Ingredients

  • 4 Poblano Peppers, washed

  • 2 Tablespoons Neutral Oil

  • 1 Pound Lump Crabmeat, picked of shells

  • 1/4 Cup Onion, finely diced

  • 2 Garlic Cloves, minced

  • 1/2 Cup Red Bell Pepper, small diced

  • 1 Teaspoon Epazote Or Mexican Oregano, chopped

  • 1/2 Cup Tomato, small dice

  • 1 Teaspoon Ground Cumin

  • 2 Whole Eggs, whisked

  • 1/3 Cup Yellow Cornmeal

  • 3 Garlic Cloves

  • 2 1/2 Teaspoons Lemon Juice

  • 2 Tablespoons Organic Sweet Smoked Paprika

  • 3 Egg Yolk

  • 1 1/2 Tablespoons Tomato Paste

  • 1/2 Cup Vegetable Oil

  • 1/4 Cup Extra Virgin Olive Oil

  • Salt And Pepper

Directions

  1. In a medium hot pan, lightly toast the Organic Smoked Sweet Paprika, let cool to room temp.

  2. In a high speed blender, add the lemon juice, garlic, paprika, egg yolk, and tomato paste. Blend until very smooth on medium speed.

  3. In a slow stream, add the olive oil, blend, and stream in the vegetable oil. Season to taste, Should be a medium thick mayonnaise consistency. Refrigerate.

  4. Toss the poblano peppers in the 2 TBSP neutral oil, roast in a 350F oven, turning a few times until the skins loosen and peppers are soft. Put in a small bowl covered with plastic wrap to steam skins loose. When cool, peel the skins.

  5. In a medium skillet, saute the diced onion, minced garlic, and red pepper until translucent about 5 minutes. Add the diced tomato, cook 1 minute, add the epazote. Remove to a stainless bowl, let cool to to room temp. Add the cleaned crabmeat, mix well and season to taste.

  6. Cut a slit in one side of each roasted pepper, carefully remove seeds, keeping stem intact.

  7. Fill each pepper with one quarter of the crabmeat mix.

  8. Put the whisked whole egg into a small bowl, gently dip each filled pepper into this, and dredge with cornmeal, carefully shaking off the excess.

  9. In a medium hot oiled skillet, lightly brown the peppers, finish cooking in the 350F oven until filling is hot.

  10. Plate, and generously spoon the paprika aioli over each, garnish with lemon wedges and an additional sprinkle of the smoked paprika. Serve Hot.