Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Crabby Poppers

List of Ingredients




Stuffing:
1 pound Cooked crab meat -- drained
1/4 cup Celery -- chopped
1/2 cup Onions -- chopped
1/2 cup Green chiles -- chopped
1 tablespoon Fresh garlic -- minced
3 tablespoons Vegetable oil
or bacon grease
1 1/2 cups Bread crumbs
3 Eggs -- beaten
1 tablespoon Cilantro -- chopped
1 teaspoon Fresh ground black pepper
2 teaspoons Salt

Jalapenos:
30 Fresh Jalapeno chiles -- with stems on
1 cup Flour
2 cups Seasoned bread crumbs
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 Eggs beaten with a little water
Oil for deep frying



Recipe



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 vegetebles 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 collander, 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.



Steve Tanner Tarheel Steve's Pots, Pans, & Poetry
http://www.ioa.com/home/stanner
Da Firecracker Chilly Page
http://www.ioa.com/home/stanner/chindex.htm

From: (Stephen Tanner)Recipe #61 Chile-heads@globalgarden.com 20 Aug 1998