Crab Stuffed Jalapeno Poppers

Here is an appetizer that caught my eye because of the crab so I wanted to pass it on to you.  I found this recipe at Beer100.com, a great place for recipes and inspiration.  If you make your own beer, Beer100.com is a good place for those recipes also.

It isn’t a difficult recipe and can actually be done in two steps so you are not doing six things at once.  You can do the first 6 steps early, cover with plastic wrap and chill for later in the day.  Then finish the recipe when you are almost ready to serve and serve.  Your friends will think you are a genius.

Ingredients:

·         12 large  Jalapenos Peppers

·         4 oz.       crabmeat, well drained

·         1/3 cup   minced red onion

·         1/4 cup   minced green bell pepper

·         1/4 cup   cream cheese

·         1/2 cup   all purpose flour

·         3/4 cup   Corona beer

·         Oil for frying

·         All purpose flour for dredging

For Garnish

·         1/2          avocado, peeled and diced

·         1/2 cup   salsa

·         1 Tbl       mayonnaise

Directions:

1.      Starting just below stem, cut Jalapenos lengthwise in half, leaving stems attached. Remove the seeds.

2.      Place Jalapenos in medium saucepan.

3.      Cover with cold water and bring to simmer.

4.      Drain. Repeat process. Dry the Jalapenos.

5.      Combine crab, onion, bell pepper and cream cheese in small bowl. Season with
salt and pepper.

6.      Fill Jalapeno cavities with crab mixture.

7.      Press the pepper halves together to compress filling.

8.      You can do steps 1 through 7 ahead of time, cover the results and chill.  Not too far ahead now or you will lose the flavor, texture, and color of the pepper and things could get ugly.  All joking aside though I’m telling you that you don’t have to make this just before everyone eats.  Put it together in the morning and then finish it off just before serving.

9.      Place 1/2 cup flour in bowl.

10.  Gradually whisk in beer. Let stand 30 minutes.

11.  Heat oil in heavy deep pot to 375°F.

12.  Whisk batter until smooth.

13.  Dredge Jalapenos in remaining flour, then dip into batter to coat completely and deep-fry until golden brown.

14.  Remove peppers from oil and allow to drain.

15.  Combine avocado, salsa and mayonnaise in small bowl, and use this to garnish the peppers.

You can see this at

http://www.beer100.com/cooking/appetizers/jalapenopoppers.htm