Crab-Stuffed Poblano Peppers
Cooking spray
1 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
1/4 cup sour cream
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
4 poblano or green bell peppers, halved and seeded
1/2 cup shredded Monterey Jack cheese
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons lowfat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil
Instructions:
Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.  
In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.  
Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.  
Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.
In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.  
