Seafood Recipes

Stuffed Poblano Peppers:
7 poblano peppers, roasted and seeded
8 ounces butter
1 yellow pepper, seeded and diced
1 red pepper, seeded and diced
1 poblano pepper, seeded and diced
1 cup onion, diced
10 cloves garlic, minced
10 ounces lobster meat
4 ounces crawfish tails, cleaned and cooked
8 ounces lump white crab meat
Cumin to taste
Chili powder to taste
Salt and pepper to taste
Fresh breadcrumbs
(enough to hold mixture together)
3 eggs
1 quart buttermilk
4 cups corn flour
2 cups vegetable oil for deep frying

Poblano-Tequila Cream:
2 tablespoons olive oil
1/2 cup onion, diced
1 poblano pepper, seeded and diced
1 poblano pepper, roasted, seeded and diced
6 cloves garlic, minced
3 tablespoons cilantro, chopped
2 limes, juiced
1/2 cup tequila
1 quart heavy cream
Salt and pepper to taste


1. In large, heavy saucepan, 
melt the butter over medium heat. 
Add the yellow pepper, red pepper, 
poblano, onion and garlic. 
Sauté until onions are tender.

2. Add lobster meat and cook until firm, 
about 5 minutes.

3. Add crawfish tails and cook 3 minutes. 

4. Add crabmeat and cook 1 minute. 

5. Add seasonings; 
remove from heat and stir 
in enough breadcrumbs 
to hold mixture together. 
Cool. 

6. Stuff 6 roasted poblano peppers 
with seafood stuffing mixture. 
Set aside. 

7. In medium bowl, 
beat eggs and whisk in buttermilk.

8. Place corn flour in another bowl. 

9. Dip each pepper in batter, 
then corn flour. 
Set aside and make cream sauce.

10. In a small saucepan over medium high heat, 
add olive oil and sauté onion, peppers 
and garlic until onions are tender. 
Add cilantro and lime juice. 
Cook 1 minute. 
Add tequila and let reduce by two-thirds. 
Add cream and let reduce by half. 
Add seasonings and remove from heat. 
Pureé sauce in blender and 
strain through a fine sieve. 

11. Heat oil to 350º F. 
Deep fry stuffed peppers until golden brown, 
making sure stuffing is heated through.

12. Top each pepper with cream sauce.