Hot Crab Hash With Corn And Wisconsin Gruyère

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Wisconsin Cheese


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1/4 cup canola oil

8 ounces crabmeat, crumbled

1/2 cup yellow cornmeal

6 ounces poblano peppers, roasted and chopped

2 jalapeño peppers, minced

6 ounces sweet corn, roasted

1 cup (4 ounces) grated Wisconsin Gruyère cheese

Worcestershire sauce, to taste

Salt, to taste

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