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Beer Battered Jalapeño Poppers Stuffed with Crab

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  • Prep 50 min
  • Total 1 hr 50 min
  • Ingredients 20
  • Servings 6
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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.
Sonia Mendez Garcia
Updated Sep 16, 2015
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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

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.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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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