Beer Battered Jalapeño Poppers Stuffed with Crab

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.