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LOCATION: Recipes >> Mexican >> Chiles Rellenos 15

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Crab Stuffed Chile Rellenos

8 Anaheim chiles

1/2 pound cooked crab or mock crabmeat
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
2 egg whites, lightly beaten
2 tablespoons fresh basil, finely chopped
3/4 cup fresh bread crumbs

Preheat ovent to 375F. Prepare chiles by charring under broiler.
Place in plastic bag to cool for ten minutes. Peel the chiles
under cold water. Slice open one side and remove seeds.

Sprinkle crab with lemon juice. Stir in mustard, mixing well.
Add egg whites and basil and blend. Add bread crumbs and toss
mixture together. Open chiles flat and fill with filling, then
fold chiles together. Place stuffed chiles on greased baking sheet,
cover with foil and bake for 20 minutes. Remove from oven and
serve with tomato salsa.

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