Description
Crab stuffed poblano peppers bring together smoky roasted chiles and creamy, sweet crab filling. This coastal-meets-Southwest dish is comforting, elegant, and flexible enough for both weeknight dinners and special gatherings.
Ingredients
4 large poblano peppers — firm, unblemished
1 cup lump crab meat — fresh or quality canned (avoid imitation)
1/2 block plant-based cream cheese (or traditional if preferred)
1/4 cup chopped scallions
1 tsp smoked paprika
Salt & pepper to taste
Optional: dash of Dijon mustard or vegan mayo
Instructions
1. Preheat oven to 400°F. Roast poblanos on foil-lined tray 10–12 minutes until blistered.
2. Cover peppers with a towel to steam for 5 minutes.
3. Mix crab, cream cheese, scallions, paprika, salt & pepper in a bowl.
4. Peel cooled poblanos, slice open, and remove seeds.
5. Fill each pepper with crab mixture. Place seam-side up in baking dish.
6. Top with dairy-free cheese or panko if desired.
7. Bake uncovered 20–25 minutes until warm and bubbly.
8. Serve with salad or cilantro-lime rice.
Notes
Pair with cilantro-lime crema, smoky tomato salsa, or roasted red pepper romesco.
Garnish with cilantro, lime wedges, or toasted pepitas.
Protein swaps: shrimp, lobster, artichokes, or jackfruit.
Reheat gently at 300°F covered in foil with a splash of broth or sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked & Roasted
- Cuisine: Southwest / Coastal Fusion
Nutrition
- Serving Size: 1 pepper
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: crab stuffed poblano peppers, seafood stuffed peppers, coastal Mexican recipe