Ingredients

• 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

Directions

Crab Cake Mixture:

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

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.

Yield: about 1 cup