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.© Jim Catanich
"What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few..." - rebecca swift
"This sauce does not need another 5 star review....but it's so good, I needed to talk about it. I have made a lot of sauces (thick thin, fresh tomatoes, canned,etc...) -some are good and some blah. But this sauce is not just GOOD, it's GREAT. Perfect pizza flavor. It reminds me of NY pizza ... " - born-to-cook
"I created this soup after becoming tired of the excess salt and lack of veggies in canned..." - robin c.
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3
"I gave it of a kick with hatch chile bacon and a bit red pepper. My family loved it!" - rajakiwi
"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle