Heat oil or grease in a heavy pan over medium heat. Saute celery, onions, green chiles, and garlic until tender; set aside.
Combine bread crumbs, eggs, cilantro, salt, and black pepper. Add crab meat and cooked vegetables and mix well.
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 colander, 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.
From: Steve Tanner Da Firecracker Chilly Page
Posted By: Steve Tanner,
Post Date: Fri, 21 Aug 1998
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