Crabby Poppers (crab Stuffed Jalapenos)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Cooked crab meat, drained |
| 1/4 | c | Celery, chopped |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Green chiles, chopped |
| 1 | T | Fresh garlic, minced |
| 3 | T | Vegetable oil or bacon |
| grease | ||
| 1 1/2 | c | Bread crumbs |
| 3 | Eggs, beaten | |
| 1 | T | Cilantro, chopped |
| 1 | t | Fresh ground black pepper |
| 2 | t | Salt |
| About 30 Fresh Jalapeno | ||
| chiles with stems on | ||
| 1 | c | Flour |
| 2 | c | Seasoned bread crumbs |
| 1 | t | Salt |
| 1/2 | t | Black Pepper |
| 2 | Eggs beaten with a little | |
| water | ||
| Oil for deep frying |
INSTRUCTIONS
Recipe by Steve Tanner Stuffing Heat oil or grease in a heavy pan over medium heat. Saute celery, onions, green chiles, and garlic ubtil tender; set aside. Combine bread crumbs, eggs, cilantro, salt, and black pepper. Add crab meat and cooked vegetebles and mix well. Jalapenos Rinse chiles well. With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side. Carefully remove the seeds and membrane. Bring a large pot of water to a rolling boil. 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. Drain chiles on a towel. Put enough stuffing in the chile to just be able to close the cuts. Place the chiles on a sheet pan when stuffed. When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once. Mix the salt and black pepper in with the flour and put it on a plate. Roll each popper in the flour, dip it in the egg mixture, roll it in the bread crumbs and return it to the pan. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary. Drain on paper towels. Serve warm or freeze to be reheated when wanted. Posted to CHILE-HEADS DIGEST by SBahrd@a-o.com (Stephen Tanner) on Feb 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2228
Calories From Fat: 318
Total Fat: 35.9g
Cholesterol: 558mg
Sodium: 9992mg
Potassium: 1421.2mg
Carbohydrates: 383.5g
Fiber: 23.8g
Sugar: 29g
Protein: 84.5g