Crab Stuffed Chile Rellenos

              8 Anaheim chiles
              1/2 pound cooked crab or Surimi mock crab meat
              2 teaspoons fresh lemon juice
              1 1/2 teaspoons Dijon mustard
              2 egg whites, lightly beaten
              2 tablespoons fresh basil, finely chopped
              3/4 cup fresh bread crumbs

              Preheat oven to 375degF.
              Prepare chiles by charring over gas flame.
              Place in plastic bag to cool for ten minutes.
              Peel the chiles under cold water.
              Slice open one side and remove seeds.
              Sprinkle crab with lemon juice.
              Stir in mustard, mixing well.
              Add egg whites and basil and blend.
              Add bread crumbs and toss mixture together.
              Open chiles flat and fill with filling, then fold chiles
              together.
              Place stuffed chiles on greased baking sheet, cover with
              foil and bake for 20 minutes.
              Remove from oven.