Crab-Stuffed Chipotle Peppers

Some years ago we spent a fascinating time in Granada,

in a minuscule apartment in the Albacin, the old Moorish

quarter of the city.  Every morning we had coffee in the garden

overlooking the Alhambra, and every evening we repaired

to an ancient street of tapas bars for sustenance. This was

a favorite, which has been adapted to Mexican ingredients,

utilizing smoky dried chipotle peppers instead of the Spanish

piquillo pepper.

1 pound lump crab, picked over

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons chopped cilantro

2 tablespoons minced green onion tops

1 tablespoon Dijon mustard

2 teaspoons fresh lime juice

1 cup of shredded Manchego or Monterrey Jack cheese

12 medium whole dried Chipotle peppers, soaked overnight

Pre-heat oven to 375 degrees. Combine crab, mayonnaise, sour cream, cilantro, onions, mustard, lime juice and cheese.

Drain peppers and pat dry on paper towels. Cut off stem end of each pepper and fill with the crab meat stuffing.

Place on an oiled sheet and bake until bubbling. Be sure to remove peppers before stuffing becomes too soft.

Let cool but serve warm.