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Beer Battered Jalapeño Poppers Stuffed with Crab
Prep 50min
Total1hr50min
Ingredients20
Servings6
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.
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Ingredients
1 1/2cups all-purpose flour
1 1/2teaspoons salt
1teaspoon smoked paprika
1/3teaspoon chipotle powder
1 1/2cups cold light beer
12large, fresh jalapeños
2tablespoons olive oil
1/4cup white onion, finely diced
1/4cup red bell pepper, finely diced
1cup lump crab meat, shredded
Zest of 1 lemon
2tablespoons lemon juice
2tablespoons cilantro, finely chopped
2tablespoons mayonnaise
1/2tablespoon Dijon mustard
1/2teaspoon wasabi paste
1/3teaspoon fresh cracked pepper
3tablespoons flour
3cups canola oil
2green onions sliced
Directions
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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.
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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.
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No nutrition information available for this recipe
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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.
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