Crab Stuffed Chile Rellenos
Prep time
Cook time
Total time
Serves: 2
  • Either purchase a tub (about 12 ounces) of Cajun Krab Dip or make from scratch which will yield more than needed for this recipe.
For the Cajun crab dip...
  • 8 ounces cream cheese, softened
  • 4 ounces sour cream
  • ½ cup shredded cheddar cheese
  • 8 ounces crab meat
  • 1 Tbl. Frank's hot sauce
  • 1 tsp. Worcestershire sauce
  • ½ tsp. or more to taste Cajun seasoning
  • ½ tsp. garlic powder
For the chile rellenos...
  • 3-4 Poblano peppers
  • 1 Tbl. olive oil
  • 1 cup corn kernels
  • 1 cup diced onion
  • 4 ounces Monterey Jack or Pepperjack Cheese
  • 1 egg, beaten
  • 1 cup yellow cornmeal
  • oil for pan frying
For the Cajun crab dip...
  1. Combine all ingredients and reserve.
For the chile rellenos...
  1. Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin.
  2. Meanwhile, sauté onion in olive oil until tender. Add in corn and cook for another minute. Combine onion/corn mixture to 1½ cups Cajun crab dip, along with ½ cup shredded cheese.
  3. Slice pepper lengthwise and remove seeds. Generously fill each pepper with crab/corn mixture. Dip in beaten egg, then roll in cornmeal.
  4. Preheat oven to 350 degrees.
  5. Gently pan brown stuffed chiles then transfer to a baking dish. Top with remaining shredded cheese. Bake for 25 minutes, allow to rest for 5 minutes before serving.
Recipe by Lemony Thyme at