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Beer Battered Jalapeño Poppers Stuffed with Crab

  • Prep 50 min
  • Total 1 hr 50 min
  • Ingredients 20
  • Servings 6

Ingredients

1 1/2
cups all-purpose flour
1 1/2
teaspoons salt
1
teaspoon smoked paprika
1/3
teaspoon chipotle powder
1 1/2
cups cold light beer
12
large, fresh jalapeños
2
tablespoons olive oil
1/4
cup white onion, finely diced
1/4
cup red bell pepper, finely diced
1
cup lump crab meat, shredded
Zest of 1 lemon
2
tablespoons lemon juice
2
tablespoons cilantro, finely chopped
2
tablespoons mayonnaise
1/2
tablespoon Dijon mustard
1/2
teaspoon wasabi paste
1/3
teaspoon fresh cracked pepper
3
tablespoons flour
3
cups canola oil
2
green onions sliced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When handling hot peppers, wash your hands often with a good dish washing soap. It will help prevent the pepper oils from going deep into the skin.

I can’t remember how old I was when I enjoyed my first jalapeño, but I know I have enjoyed thousands up until now! They sure have come a long way from a salsa ingredient to one of the most popular restaurant appetizers. They are fun to make and can be filled with almost anything.

Directions

  • 1 In a bowl, stir together flour, 1 teaspoon salt, smoked paprika and cayenne pepper. Whisk in the beer, cover and set aside.
  • 2 Preheat a nonstick pan to medium heat for 3 minutes. Add the jalapeños and drizzle with 1 tablespoon of olive oil. Cook the peppers for 15 minutes, turning as needed to blister most sides. Transfer onto plate and let cool.
  • 3 In that same pan, add 1 tablespoon of olive oil and heat to medium heat. Add the onions and bell pepper and cook for 6 minutes. Remove from heat and let cool.
  • 4 With a small sharp knife, cut a T shape about 1/3 of an inch below the base of the jalapeño. Open the pepper up and using the knife or you fingers, remove the seeds and membranes.
  • 5 In a heavy 4-quart pot, preheat canola oil at 355-360°F.
  • 6 Combine the onion and pepper mixture, crab, zest, lemon juice, cilantro, mayonnaise, mustard, wasabi paste, pepper and 1/2 teaspoon of salt. Stir well to combine.
  • 7 Stuff peppers with just enough filling so it still closes. Dust the peppers with 3 tablespoons of flour and set aside until oil comes up to temperature.
  • 8 Carefully holding the stem, dip each pepper into the beer batter so it’s evenly coated. Gently lay into the hot oil and cook for 2 to 3 minutes, turning as needed, until golden brown. Remove from oil and transfer to a plate lined with paper towels.
  • 9 Top each pepper with 1 to 2 tablespoons of remaining crab mixture. Serve right away. Garnish with green onions.

I can’t remember how old I was when I enjoyed my first jalapeño, but I know I have enjoyed thousands up until now! They sure have come a long way from a salsa ingredient to one of the most popular restaurant appetizers. They are fun to make and can be filled with almost anything.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 16, 2015

I can’t remember how old I was when I enjoyed my first jalapeño, but I know I have enjoyed thousands up until now! They sure have come a long way from a salsa ingredient to one of the most popular restaurant appetizers. They are fun to make and can be filled with almost anything.