Shelly's Recipe

CRABBY POPPERS

Category: Deep Fried

Stuffing
1 lb cooked crab meat, drained
1/4 cup celery, chopped
1/2 cup onions, chopped
1/2 cup green chilies, chopped
1 tbsp minced garlic
3 tbsp vegetable oil or bacon grease
1 1/2 cups bread crumbs
3 eggs, beaten
1 tbsp cilantro, chopped
1 tsp pepper
2 tsp Salt

Jalapenos
About 30 fresh jalapeno chilies with stems on
1 cup flour
2 cups seasoned bread crumbs
1 tsp salt
1/2 tsp pepper
2 eggs beaten with a little water
Oil for deep frying

Stuffing: Heat oil or grease in a heavy pan over medium heat. Saute celery, onions, green chilies, and garlic until tender; set aside. Combine bread crumbs, eggs, cilantro, salt, and black pepper. Add crab meat and cooked vegetables and mix well.

Jalapenos: Rinse chilies well. With a sharp knife or razor blade, make a inchT inch 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 colander, blanch the chilies, in batches if necessary, in the boiling water for 3 minutes and immediately immerse them in cold water to stop the cooking. Drain chilies on a towel.

Put enough stuffing in the chili to just be able to close the cuts. Place the chilies on a sheet pan when stuffed. When all the chilies 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.