20 to 25 minutes
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
No Nutritional Information Available
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