Recipe - Crabby Poppers (Crab Stuffed Jalapenos)

STUFFING
1 pound Cooked crab meat; drained
One fourth cup Celery; chopped
One half cup Onions; chopped
One half cup Green chiles; chopped
1 tablespoon Fresh garlic; minced
3 tablespoon Vegetable oil or bacon
grease
1 One half cup Bread crumbs
3 Eggs; beaten
1 tablespoon Cilantro; chopped
1 teaspoon Fresh ground black pepper
2 teaspoon Salt

JALAPENOS
About 30 Fresh Jalapeno
chiles with stems on
1 cup Flour
2 cup Seasoned bread crumbs
1 teaspoon Salt
One half teaspoon Black Pepper
2 Eggs beaten with a little
water
Oil for deep frying

Recipe by Steve Tanner

Stuffing

1. Heat oil or grease in a heavy pan over medium heat.

2. Saute celery, onions, green chiles, and garlic ubtil tender; set aside.

3. Combine bread crumbs, eggs, cilantro, salt, and black pepper.

4. Add crab meat and cooked vegetebles and mix well.

Jalapenos

1. Rinse chiles well.

2. With a sharp knife or razor blade, make a "T" shaped cut across, just
below the stem, and down one side.

3. Carefully remove the seeds and membrane.

4. Bring a large pot of water to a rolling boil.

5. Using a sieve or collander, 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.

6. Drain chiles on a towel.

7. Put enough stuffing in the chile to just be able to close the cuts.

8. Place the chiles on a sheet pan when stuffed.

9. When all the chiles are on the pan, spray them with a light coat of
vegetable oil spray, turning once.

10. Mix the salt and black pepper in with the flour and put it on a plate.

11. Roll each popper in the flour, dip it in the egg mixture, roll it in
the bread crumbs and return it to the pan.

12. Deep fry, 3 or 4 at a time, in hot oil (375385 degrees F.) until
golden brown, turning as necessary.

13. Drain on paper towels.

14. Serve warm or freeze to be reheated when wanted.

Posted to CHILEHEADS DIGEST by SBahrd@ao.com (Stephen Tanner) on Feb 21,
1998