Crabby Poppers

Great recipe for Crabby Poppers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Crabby Poppers

Crabby Poppers

Ingredients

    STUFFING

    • 1 lb Cooked crab meat, drained
    • 1/4 cup Celery, chopped
    • 1/2 cup Onions, chopped
    • 1/2 cup Green chiles, chopped
    • 1 tbs Fresh garlic, minced
    • 3 tbs Vegetable oil or bacon grease
    • 1 1/2 cups Bread crumbs
    • 3 Eggs, beaten
    • 1 tbs Cilantro, chopped
    • 1 tsp Fresh ground black pepper
    • 2 tsp Salt

    Jalapenos

    • About 30 Fresh Jalapeno chiles with stems on
    • 1 cup Flour
    • 2 cups Seasoned bread crumbs
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
    • 2 Eggs beaten with a little water
    • Oil for deep frying

Directions

  1. Stuffing
    Heat oil or grease in a heavy pan over medium heat. Saute celery, onions, green chiles, and garlic until tender; set aside. Combine bread crumbs, eggs, cilantro, salt, and black pepper. Add crab meat and cooked vegetables and mix well.
  2. Jalapenos
    Rinse chiles well.

  3. With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side. Carefully remove the seeds and membrane.
  4. Bring a large pot of water to a rolling boil. Using a sieve or colander, 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. Drain chiles on a towel.
  5. Put enough stuffing in the chile to just be able to close the cuts. Place the chiles on a sheet pan when stuffed. When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once. Mix the salt and black pepper in with the flour and put it on a plate. Roll each popper in the flour, dip it in the egg mixture, roll it in the bread crumbs and return it to the pan.
  6. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary.
  7. Drain on paper towels.
  8. Serve warm or freeze to be reheated when wanted.




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