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Crab Stuffed Chile Rellenos

Libby with Lemony Thyme
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 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
  • 1/2 cup shredded cheddar cheese
  • 8 ounces crab meat
  • 1 Tbl. Frank's hot sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. or more to taste Cajun seasoning
  • 1/2 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...

  • Combine all ingredients and reserve.

For the chile rellenos...

  • 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.
  • Meanwhile, sauté onion in olive oil until tender. Add in corn and cook for another minute. Combine onion/corn mixture to 1 1/2 cups Cajun crab dip, along with 1/2 cup shredded cheese.
  • Slice pepper lengthwise and remove seeds. Generously fill each pepper with crab/corn mixture. Dip in beaten egg, then roll in cornmeal.
  • Preheat oven to 350 degrees.
  • 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.