Crabby poppers (crab stuffed jalapenos)

1 Servings

Ingredients

Quantity Ingredient
1 pounds Cooked crab meat; drained
¼ cup Celery; chopped
½ cup Onions; chopped
½ cup Green chiles; chopped
1 tablespoon Fresh garlic; minced
3 tablespoons Vegetable oil or bacon grease
1½ cup Bread crumbs
3 Eggs; beaten
1 tablespoon Cilantro; chopped
1 teaspoon Fresh ground black pepper
2 teaspoons Salt
About 30 Fresh Jalapeno chiles with stems on
1 cup Flour
2 cups Seasoned bread crumbs
1 teaspoon Salt
½ teaspoon Black Pepper
2 Eggs beaten with a little water
Oil for deep frying

Directions

STUFFING

JALAPENOS

Recipe by Steve Tanner

Stuffing

1. Heat oil or grease in a heavy pan over medium heat.

2. Saute celery, onions, green chiles, and garlic ubtil tender; set aside.

3. Combine bread crumbs, eggs, cilantro, salt, and black pepper.

4. Add crab meat and cooked vegetebles and mix well.

Jalapenos

1. Rinse chiles well.

2. With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side.

3. Carefully remove the seeds and membrane.

4. Bring a large pot of water to a rolling boil.

5. Using a sieve or collander, blanch the chiles, in batches if necessary, in the boiling water for 3 minutes and immediately immerse them in cold water to stop the cooking.

6. Drain chiles on a towel.

7. Put enough stuffing in the chile to just be able to close the cuts.

8. Place the chiles on a sheet pan when stuffed.

9. When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once.

10. Mix the salt and black pepper in with the flour and put it on a plate.

11. Roll each popper in the flour, dip it in the egg mixture, roll it in the bread crumbs and return it to the pan.

12. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary.

13. Drain on paper towels.

14. Serve warm or freeze to be reheated when wanted.

Posted to CHILE-HEADS DIGEST by SBahrd@... (Stephen Tanner) on Feb 21, 1998

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