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Crabby Poppers
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    Crabby Poppers

    STUFFING
  • 1 lb Cooked crab meat, drained
  • 1/4 cup Celery, chopped
  • 1/2 cup Onions, chopped
  • 1/2 cup Green chiles, chopped
  • 1 tbs Fresh garlic, minced
  • 3 tbs Vegetable oil or bacon grease
  • 1 1/2 cups Bread crumbs
  • 3 Eggs, beaten
  • 1 tbs Cilantro, chopped
  • 1 tsp Fresh ground black pepper
  • 2 tsp Salt
  • Jalapenos
  • About 30 Fresh Jalapeno chiles with stems on
  • 1 cup Flour
  • 2 cups Seasoned bread crumbs
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Eggs beaten with a little water
  • Oil for deep frying
  • PREPARATION:
    Stuffing
    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.

    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 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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