Jamaican Stuffing Recipes

CRAB STUFFED POBLANOS WITH JAMAICAN MAYONNAISE

Steps:

• For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
• For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin.
• Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes.
• To serve, place small amount of Jamaican mayo on top of the peppers.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

FESTIVE CARIBBEAN STUFFING

Steps:

• Bake cubed bread in an oven at 300°F until crisp and dry.
• Melt the oil and butter in a heavy saucepan.
• Add the garlic and onions and sauté until golden brown.
• Add the salt, black pepper, celery, fresh herbs, spices, bread crumbs, raisins, and half the broccoli and half the pumpkin.
• Mix well and add the stock.
• Lower the heat, cover pot and simmer for about 20 minutes.