| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Appetizer |
12 |
Servings |
INGREDIENTS
| 12 |
lg |
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) |
|
|
Purpose flour |
| 1/2 |
|
Avocado; peeled, diced |
| 1/2 |
c |
Mild salsa; drained |
| 1 |
tb |
Mayonnaise |
INSTRUCTIONS
From: amwilson@juno.com (A Wilson)
Date: Sun, 4 Aug 1996 12:01:40 PST
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 peppers 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
5 minutes. Heat oil in heavy deep pot to 375 degrees. 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. Transfer jalapeno to paper towels and drain. Combine avocado,
salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on
platter. Garnish with salsa.
Mm-recipes Digest V3 #210
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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