Crabby Poppers

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

Nutrition Facts:
240 calories
9 grams fat

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

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.

Jalapenos
Rinse chiles well.

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.

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.

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.

Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary.

Drain on paper towels.

Serve warm or freeze to be reheated when wanted.

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Published:




Latest Reviews

"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo

"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3

"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney

"This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished..." - rob

"Here's a simple recipe for preparing the holiday bird. It will be tasty and perfectly browned every..." - mary p

"Made with a hint of molasses, these ginger cookies stay soft for days." - behr

Happy cooking...