Crabby Poppers
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
PREPARATION:
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.
