• Chiles Rellenos Con Jaiba Y Camaron

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    • 12 sm Yellow chiles (guero or possibly wax chiles)
    • 1 Tbsp. Vinegar
    • 1/2 lb Crabmeat or possibly small shrimp, or possibly combination (cooked)
    • 2 x Scallions, chopped
    • 1/2 c. Mayonnaise Juice of 1/2 lemon
    • 2 x Pickled jalapeno peppers, chopped


    1. (Stuffed Chiles with Shrimp and Crab)
    2. Slit the chiles and remove seeds and veins. Blanch quickly in water with 1 Tbsp. of vinegar (about 1 minutes.). Drain and cold.
    3. In food processor, finely chop the shrimps and crabmeat. Fold in the chopped scallions and mayonnaise.
    4. Sprinkle with lemon juice and stir again. Stuff the chiles with the seafood mix and arrange on a plate. If serving as a salad, place 3 to 4 stuffed chiles on a bed of lettuce. As an appetizer, arrange on an attractive serving plate and add in a garnish of jalapeno chile on the side.

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