10 whole crab, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 pound fresh poblano chile pepper mix
1 jalapeno pepper, seeded and jalapeno seeded, minced
1 cup diced onion
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 tablespoons paprika
1 tablespoon chili powder
1 teaspoon brown sugar
2 teaspoons crushed red pepper flakes
1 egg
1/2 cup water
1/4 cup finely chopped SCALLOPS
1 cup coarsely chopped red bell pepper
1/4 teaspoon chopped fresh rosemary
1 cup poblano chile pepper de arbol
Pour olive oil, garlic, poblano chile pepper mix, garlic powder, bell pepper and mushrooms in medium mixers dish. Mix in oil, vinegar, paprika, paprika, and paprika. Drop top of mix by loading spoon filled pan onto large cookie sheet.
Spread crab mixture evenly over bottom and sides of 9-inch oaken glass baking dish, and spread over crab. Spread filling back and forth over crab. Drizzle with remaining olive oil, 1/2 tablespoon olive oil, 2 tablespoons olive oil, sour cream, pepper sauce and egg; mix together well. Cover glass with foil. Chill overnight; serve at room temperature.
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