Crab Stuffed Jalapeno Peppers
- 12 large jalapeno peppers
- 4 ounces Dungeness crabmeat, well drained
- 1/3 cup minced red onion
- 1/4 cup minced green bell pepper
- 1/4 cup mayonnaise
- 1/2 cup all purpose flour
- 3/4 cup beer
- Corn oil (for deep frying)
- All purpose flour
- 1/2 Hass avocado, peeled, diced
- 1/2 cup mild salsa, drained
- 1 tablespoon mayonnaise
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 with a paper towel.
Combine crab, onion, bell pepper and mayonnaise in small bowl. Season
salt and pepper. Fill chile cavities with crab mixture.
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
Heat oil in heavy deep pot to 375°F.
Whisk batter to smooth.
jalapeños in flour.
Holding stem end, dip into batter to coat
completely and deep-fry in batches until golden brown, about 3
Using slotted spoon, transfer jalapeños to paper towels and
Combine avocado, salsa and mayonnaise in small bowl. Season to
Arrange chilies on platter.
Garnish with salsa.
Recipe serves 12