Crabby Poppers

Recipe: Appetizer : 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.






Latest Reviews

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss

"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?" - taliesen

"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy

"I gave it of a kick with hatch chile bacon and a bit red pepper. My family loved it!" - rajakiwi

"This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display,..." - bonnie molleston

Happy cooking...