Crab Stuffed Jalapeno Peppers

Course : Appetizers
Serves: 4
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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
3 Cup Corn oil (for deep frying)
1/2 Cup All purpose flour
1/2 medium avocado -- peeled, diced
1/2 Cup mild salsa -- drained
1 Tablespoon mayonnaise

Preparation / Directions:

Starting just below stem, cut chiles lengthwise in half, leaving stems attached. Seed chiles. Place chiles in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chiles 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 chiles on platter. Garnish with salsa. Makes 12


Nutritional Information:

643 Calories (kcal); 60g Total Fat; (83% calories from fat); 4g Protein; 23g Carbohydrate; 24mg Cholesterol; 403mg Sodium

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