Crabby Hatch!

 

This time of year is always so busy. The kid’s teachers always wait until the last semester to lump projects and papers on them. My son has a paper in Language Arts and History, along with two sketches due in his art class today. Add on top of that end of the year fund raising and community projects for bowling. This of course is heading into the USBC North Carolina State Youth Championships, this coming weekend. The worst part of all of this is I have the blahs, and the rain isn’t helping to make my mood any better.  

Yep, I am crabby. So what better way to get over the blahs and crabbiness, than to have crab. I know it is coming out of season, but you still might be able to get some!

If you love Stuffed Peppers, or crab, Hatch peppers, cheese, cream cheese and sour cream try these little beauties out. The recipe comes from Susan W. - 2010 Houston Hatch Chile Recipe Winner.

Ingredients

4 Hatch chiles

4 oz cream cheese

6 oz Monterey Jack cheese, shredded

2 tbsp Dijon mustard

6 oz lump crab meat

2 ears of corn, cooked with kernels removed

1/3 cup onions, chopped

1/2 cup half and half

1/2 cup sour cream

Lime juice, as needed for taste

3 tbsp butter

Salt and pepper

 

Directions:

Roast the chiles until blistered either over open flame or under broiler of your oven. Remove from heat and place in plastic bag for about 5 minutes. Remove charred skin from chiles. Carefully make a slit in one side of the pepper to remove seeds.

Mix the cream cheese, Monterey Jack cheese, Dijon mustard, lime juice, salt, and pepper in a bowl. Add crabmeat and mix carefully, trying to avoid breaking up the crabmeat. Stuff into cleaned peppers.

Place stuffed peppers in a baking dish and put in the refrigerator to chill for about 30 minutes. Preheat oven to 350 and place backing dish in middle of center rack. Cook for about 20-25 minutes or until stuffing is melted and heated through.

In a skillet over medium heat, melt butter and then add onion to saute, but not brown, about 5 minutes. Add the corn and salt and pepper to taste and continue to saute another 5 minutes. Add half and half and sour cream. Turn heat to low and let simmer while peppers are cooking. Plate the corn and top with one of the stuffed peppers.