Crab Salad Chiles Rellenos

[ladyseville]

1 pound lump crabmeat
2 serrano chiles, seeded and minced
1/2 cup pumpkin seeds, toasted (divided use)
2 tablespoons chopped fresh basil
3/4 cup roasted corn kernels (from 1 or 2 ears of corn)
1 red bell pepper, roasted, peeled, seeded and julienned
Smoked corn vinaigrette (recipe follows)
Salt, to taste
4 poblanos, roasted, peeled and seeded

Toss crabmeat with the serranos, half of the pumpkin seeds, the basil, roasted corn kernels, bell pepper and half of the corn vinaigrette. Season with salt. Fill each poblano with one-fourth of the crab mixture.

Serve each chile relleno on a plate with the remaining corn vinaigrette and garnish with remaining pumpkin seeds.

Makes 4 servings

Smoked Corn Vinaigrette
2 ears corn, shucked
1/2shallot, chopped
1 clove garlic
1 tablespoon white wine vinegar
1/2 cup chicken stock
1/4 cup olive oil
1/4 cup corn oil
Salt, to taste

Prepare a smoker and lightly smoke corn for 10 minutes. (Roast the corn if you don't have a smoker.) Cut the kernels off the cobs. Combine corn kernels with shallot, garlic, vinegar and chicken stock in a blender or food processor; process until smooth. With the machine running, slowly drizzle in the olive and corn oils until emulsified. Season with salt.