Crab Stuffed Jalapenos
Recipe: Appetizer : Crab Stuffed Jalapenos - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 pound Flaked crabmeat
1 pound Jalapeno peppers
2 tablespoons Red pepper, finely chopped
3 tablespoons Onions, finely chopped
1/4 cup Cracker meal
1 Egg, beaten
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 Garlic clove, minced
1/4 cup Milk
2 cups Cracker meal
1 cup Milk
1/2 teaspoon Kosher Salt
1/4 teaspoon Pepper
Cut peppers in half lengthwise. Discard ribs and seeds. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.
Place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper.
"Wow...This is amazing recipe. I really love it the ham, the cheese and the 'yummyness' of this picture, Its really delicious. Thanks for sharing." - anna p.
"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.
"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.
"Best Chocolate Chip Cookies - Crisp edges, chewy middles, and so, so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself." - kris
"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - peg
"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john