Crab and Cream Cheese Padrón Poppers

2013-07-23

This is what we are making with the Padróns at Casa Vargas…(I know that we are going off the ranch a bit with our use of some dairy and sugar, so do not come over to smack us on the back of the hand. If you do, you will be asked to eat one of these delicious poppers!)

Ingredients

  • 4 Padrón peppers sliced in half lengthwise with all of the seeds removed
  • 4 oz (about half a package) of cream cheese
  • 3 oz of crab meat
  • 1 tablespoon of finely diced green onion (plus more for garnish)
  • Almond meal
  • Non-stick cooking spray

Method

Step 1

Preheat the oven to 375 degrees. Wash each pepper and slice in half lengthwise. Mix the crab meat, cream cheese, and green onions until they are combined.

Step 2

Fill each pepper with the cream cheese mixture until they are nice and full. Place a generous amount of almond meal in a bowl, and one pepper at a time, dip them (cream cheese side down) so the entire top of each pepper is nicely coated. Place a wire rack on a baking sheet and lay the Padróns on it. Then lightly spray the top of the almond meal with the nonstick cooking spray. Bake for about 40 minutes.

Eel Sauce
1/2 cup of soy sauce
1/2 cup of mirin
1/4 cup of brown sugar
Combine soy sauce, mirin, and sugar. Bring the mixture to a light boil so all the sugar is incorporated and entirely dissolved. Then lower the heat to medium-low (letting it simmer), and reduce the sauce until it starts to thicken.

Dynamite Sauce Recipe

3 Tablespoons of light Mayonnaise
3/4 Tablespoon of Siracha
Drizzle of sesame oil, lemon juice, brown sugar
Mix together until the two are fully incorporated.

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