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Crab Stuffed Jalapeno Peppers

Ingredients:

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

Directions:

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 with salt and pepper.

Fill chile cavities with crab mixture. Press chile 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 minutes.

Heat oil in heavy deep pot to 375°F.

Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes.

Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl.

Season to taste. Arrange chilies on platter. Garnish with salsa.

Recipe serves 12

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