Darrel went fishing and crabbing this morning with Max. Took a nap this afternoon on the couch. (Another reason to call/text me, because his phone is so annoying and loud that he can’t possibly sleep through it!)

Max caught about a 12 lb King today. Darrel caught shakers. Not sure what is going on, but he is definitely not having luck fishing this year.

We ended up with about 30 crab for the weekend so I had him bring them home (after giving some away) and we cooked them up. We still had about 4 from Saturday, so there was a lot to clean.

I turned on the Outlander series on Starz, and Darrel and I started picking while Courtney was on his computer and phone. Pretty soon they both were watching the series.

Darrel and I ended up picking probably 15 crabs and watched the first 2 episodes.

I had already decided to fix crab and corn stuffed Ancho chiles for dinner. We had quite a few chiles in the garden that were quite big. I have been pleasantly surprised at how well they are doing this year. I picked 6 of them, along with 2 jalapenos.

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Slit chiles horizontally just below stem and then vertically down the length. Remove seeds and veins. Most Chile Relleno recipes call for roasting and removing skin. For this dish, I don’t and just enjoy the skins and flavor.

Spray a 9 x 13″ pan with PAM. Arrange chiles in pan. Fill chiles with crab and corn mixture. Drizzle with El Pato tomato sauce. Cover with foil and place in a 350 degree oven for 30 minutes.

While the chiles are cooking, chop cabbage, cilantro, onions, and jalapeno. Mix together in a bowl and squeeze lemon over, and stir together.

After 30 minutes remove foil and sprinkle Mexican cheese over chiles. Cook another 15 minutes.

Allow to cool for a few minutes, then take one chile and put in a bowl with several tablespoons of cooking liquid. Top with cabbage mixture and a dollop of sour cream.

It was amazing! Enough left for another meal!

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Crab and Corn Stuffed Ancho Chiles

3 cups fresh corn kernels
1/2 cup chopped onion
1 jalapeño chopped
2 garlic cloves finely chopped
1 cup Rotel’s Tomatoes and Green chiles
8 Laughing Cow cheeses
1 lb fresh Dungeness crab meat
6 Ancho Chiles
1 can El Pato Mexican Tomato Sauce
1 cup shredded Mexican style cheese
2 cups chopped cabbage
1/2 cup chopped onion
1 jalapeño chopped
1/2 cup cilantro chopped
1/2 lemon squeezed

Sauté onions, jalapeno, and garlic for 5 minutes. Add corn and cook for 3 minutes. Remove from heat and add Laughing Cow cheese and Rotel’s tomatoes, stir to combine. Add crab, again stirring to combine.

Slit chiles horizontally just below stem and then vertically down the length. Remove seeds and veins. Most chile Relleno recipes call for roasting and removing skin. For this dish, I don’t and just enjoy the skins and flavor.

Spray a 9 x 13″ pan with PAM. Arrange chiles in pan. Fill chiles with crab and corn mixture. Drizzle with El Pato tomato sauce. Cover with foil and place in a 350 degree oven for 30 minutes.

While the chiles are cooking, chop cabbage, cilantro, onions, and jalapeno. Mix together in a bowl and squeeze lemon over, and stir together.

After 30 minutes remove foil and sprinkle Mexican cheese over chiles. Cook another 15 minutes.

Allow to cool for a few minutes, then take one chile and put in a bowl with several tablespoons of cooking liquid. Top with cabbage mixture and a dollop of sour cream.

It was amazing! Enough left for another meal!