Crabmeat Stuffed Poblano Relleno

• 1 lb crabmeat
• 12 cup mayonnaise
• 1 bunch green onion, chopped fine
• 1 bunch cilantro, leaf only, chopped fine
• 2 tablespoons grated ginger
• 2 tablespoons lime juice
• 2 cups water
• 1 cup white vinegar
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 tablespoon dried oregano

1. Roast poblanos over gas flame (or wood fire) until skin is blistered.
2. Transfer to a plastic bag and seal until cool.
3. Rinse poblanos under running water, rubbing skin off gently.
4. Leave stem intact.
5. Slit from top to bottom; remove seeds, and drain.
6. Cover with Marinade for 48 hours.
7. Stuffing: Squeeze as much water as possible from crabmeat and combine with remainingAssembly: Remove poblanos from marinade and drain.
8. Divide stuffing into 4 equal portions.
9. Cupping a poblano in your palm, stuff crabmeat mixture inside.
10. Transfer to a chilled plate.
11. Garnish with whole cilantro and lime wedges.

crabmeat, mayonnaise, green onion, cilantro, ginger, lime juice, water, white vinegar, salt, olive oil, oregano

Taken from www.food.com/recipe/crabmeat-stuffed-poblano-relleno-437109 (may not work)