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Cornbread And Crab Stuffed Peppers

H-E-B Showtime


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

20 to 25 minutes


10 servings


2  large  eggs

1 1/3  cup  milk

2  packages (6 oz. each  Mexican style cornbread mix

5  Poblano peppers

10  oz.  Lump crabmeat

1/2  cup  Shredded mexican blend cheese


Whisk eggs and milk together in a bowl. Add cornbread mix and stir just enough to moisten. Set aside.

Slice peppers in half lengthwise and remove seeds and ribs.

On a non-stick baking sheet, crumple foil to make a cradle for each pepper half. They need to lay flat for baking.

Add 2 tablespoons of crab meat to each pepper shell. Then spoon cornbread batter over crab meat. Sprinkle tops with shredded cheese and bake at 400F until golden brown
Nutritional Information
No Nutritional Information Available
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