Crab Rellenos and Chipotle Pineapple Crema

New Recipe
Crab Rellenos and Chipotle Pineapple Crema


Crab Rellenos

5 Anaheim or 4 poblano chili peppers
4 ounce crab meat
2 ounce Monterey Jack Cheese
1 tablespoon shallot, minced
1 tablespoon Monin Habanero Lime Syrup
1 tablespoon Crema Mexicana
1 tablespoon cilantro, minced
All Purpose flour as needed
Egg wash as needed
Panko bread crumbs as needed
1 recipe Chipotle Pineapple crema (see recipe)


Chipotle Pineapple Crema

1 cup Crema Mexicana

2 tablespoons Monin Chipotle Pineapple Syrup


  • Yield: 4-5 chili peppers


  1. Crab Rellenos
  3. Over an open flame char peppers and place in covered bowl for 10 minutes, peel skins.
  4. In a small mixing bowl add remaining ingredients and gently fold together.
  5. Make a small slit in the side of each pepper and remove seeds.
  6. Divide filling evenly among peppers and close with toothpicks.
  7. Dip each rellenos in flour, then egg wash followed by panko bread crumbs.
  8. Heat oil to 350°F, fry rellenos until golden brown.
  9. Serve with Chipotle Pineapple crema.
  11. Chipotle Pineapple Crema
  13. In a mixing bowl stir together crema and Monin Chipotle Pineapple Syrup.
  14. Hold chilled for service.

Learn how to make this recipe or one similar by viewing this quick tutorial.
How To : Flavors in Culinary
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Crab Rellenos and Chipotle Pineapple Crema