Crabmeat Empanadas With Grilled Corn Salsa & Poblano Cream Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 medium poblano peppers

2 medium cloves garlic, minced

1/2 lb. lump crabmeat, picked over for shells

1/2 cup small-diced white onion

Kosher salt and freshly ground black pepper

1 Tbs. sunflower or vegetable oil

6 medium ears corn

2 Tbs. thinly sliced scallion greens

1 large egg

1 cup heavy cream

4 sheets frozen packaged puff pastry (preferably Pepperidge Farm brand), thawed overnight in the refrigerator

2 Tbs. sunflower or vegetable oil

2 Tbs. thinly sliced chives

Kosher salt

1 Tbs. fresh lime juice

3 Tbs. fresh lime juice (from 1 medium lime)

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