August 20, 2017 lyukum

Crabmeat Stuffed Hatch

Crabmeat Stuffed Hatch

Central Market’s EnHATCHment

Hatch season is relatively short. There are only so many Hatch dishes we can have within a few weeks — we cannot possibly try them all. That’s why I anticipate every next harvest — to discover and enjoy new recipes. This year, mild Hatch stuffed with crabmeat is my new find. The combination was featured by Central Market. I adjusted their original idea to my taste and kept making it every other day — so good!

2017 EnHATCHment: Hatch and Seafood

2017 Central Market’s EnHATCHment: Hatch and Seafood

Raw vs Charred vs Blanched Peppers

Raw Hatch peppers are juicy and crunchy. It ‘s hard to stuff them without breaking. Besides, even after relatively long baking, its tough skin stays tough. Charred and peeled Hatch is love for a reason — it’s just pure joy. Unfortunately, additional cooking is too much for them. I tried blanching Hatch in salty water for 3-5 minutes, and it did the trick. Blanching makes peppers softer and easier to stuff. When baked, their meaty flesh is soft enough to scrape from the skin.

Crabmeat Stuffed Hatch

Crabmeat Stuffed Hatch


Crabmeat Stuffed Hatch

Crabmeat Stuffed Hatch


Freshly Picked vs Pasteurized Crabmeat

I don’t mind either as long as the crabmeat is jumbo lump. Do you know there is crab cakes recipe on the inner side of the lid?

Crabmeat

Crabmeat


Crabmeat

Crabmeat


I actually like freshly picked snow crab meat. Four clusters of snow crab we can get at HEB make 1.5-2 lb. of crabmeat. If they are on sale and you have heavy-duty kitchen shears, the money and time you spend will be worse it.

Mayo vs No Mayo

All good crab cake or crabmeat stuffing recipes list mayonnaise among ingredients. Why? Mayo is brimming with fat, which we need to add to the lean proteins to keep them juicy. Fat and bread crumbs in the recipe help to protect moisture from evaporating easily in the dry heat of the oven. If for some reason you don’t want to use any mayo or bread crumbs, replace them with alternative fat emulsions and starches (e.g., gluten-free).

Crabmeat Stuffed Hatch
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Fill a large pot with enough water to blanch peppers. Bring it to boiling over high heat. Using a sharp knife, cut off long triangles on one side of the peppers and reserve them. You can remove the seeds before or after the blanching. Add salt to the boiling water to make it sea-salty. Blanch peppers for 3-5 minutes making sure they are submerged.
  2. Prepare a baking sheet lined with parchment paper. Arrange blanched and strained peppers on the paper and let them cool down to the room temperature while you are making the crab stuffing.
  3. Dice reserved pieces of Hatch. In a skillet, heat 1 tsp of olive oil over medium heat, season and saute diced Hatch until soft.
  4. Combine breadcrumbs, eggs, mayo, mustard, and parsley. Add sauteed Hatch and picked crabmeat and gently mix. Stuff peppers, cover with plastic wrap and refrigerate for at leat 30 minutes.
  5. Preheat oven to 400F. Brush the top of the stuffing with some oil or mayo and bake for 35-40 minutes until light caramelization. Serve hot!
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