Instructions: (Stuffed Chiles with Shrimp and Crab)

Slit the chiles and remove seeds and veins. Blanch quickly in water with 1 tablespoon of vinegar (about 1 min.). Drain and cool.

In food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise.

Sprinkle with lemon juice and stir again. Stuff the chiles with the seafood mixture and arrange on a plate. If serving as a salad, place 3 to 4 stuffed chiles on a bed of lettuce. As an appetizer, arrange on an attractive serving plate and add a garnish of jalapeno chile on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.