Recipe: Appetizer : Crabby Poppers - 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 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
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
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.
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.
"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody
"Cilantro and cayenne give this classic guacamole a tasty kick. Serve it smooth or chunky." - taliesen
"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13
"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256
"I used homemade vegetable stock in place of the chicken stock, and added a pinch of smoked paprika. This is such a nice, simple recipe, thanks to the poster!" - janemarie1960
"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie