| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | April 1992 | 1 | Servings |
INGREDIENTS
| 12 | Jalapenos | |
| 4 | oz | Crabmeat, well drained |
| 1/3 | c | Minced red onion |
| 1/4 | c | Minced green bell pepper |
| 1/4 | c | Mayonnaise |
| 1/2 | c | All purpose flour |
| 3/4 | c | Mexican beer |
| Corn oil, for deep frying | ||
| All purpose flour | ||
| 1/2 | Avocado, peeled diced | |
| 1/2 | c | Mild salsa, drained |
| 1 | T | Mayonnaise |
INSTRUCTIONS
Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies. Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.) Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in heavy deep pot to 375F. Whisk batter to smooth. Dredge jalapenos in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapenos to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa. Makes 12. Bon Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1906
Calories From Fat: 399
Total Fat: 46.1g
Cholesterol: 19.1mg
Sodium: 1510.7mg
Potassium: 1301.3mg
Carbohydrates: 327.7g
Fiber: 19.2g
Sugar: 12g
Protein: 44.3g