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!
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.
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?
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).