Recipe - Crab-Stuffed Chile Rellenos

8 Anaheim chiles
One half pound Cooked crab or surimi mock
crabmeat
2 teaspoon Fresh lemon juice
1 One half teaspoon Dijon mustard
2 Egg whites; lightly beaten
2 tablespoon Fresh basil; finely chopped
Three fourths cup Fresh bread crumbs

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 8 Nov 1993 12:57:55 GMT

From a pamplet I got from Shepard's seeds.

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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