Yield: 1 Servings
|1 pounds||Flaked crabmeat|
|1 can||(1 pound, 11 ounces) Jalapeno peppers|
|2 tablespoons||Each, finely chopped green pepper, onions, and dill pickle|
|¼ cup||Cracker meal|
|1 \N||Beaten egg|
|¼ teaspoon||Black pepper|
|⅛ teaspoon||Cayenne pepper|
|1 \N||Clove minced garlic|
|2 cups||Cracker meal|
|¼ teaspoon||Each salt and pepper|
Here's a recipe by Annette Reddell Hegen from a recipe card produced by the Texas Agricultural Extension Service.
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.
In a large mixing bowl, combine remaining ingredients, except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.
To prepare breading mixture: Place 2 cups cracker meal in a flat pan. In a separate pan, mix 1 cup mils, 2 eggs and ¼ teaspoon each salt and pepper.
Dip peppers in egg mixture, then in cracker meal. Repeat procedure.
Deep fry at 365 degrees (F) until golden brown. Drain on paper towels.
Makes 30 hors d'oeuvre.
Posted to CHILE-HEADS DIGEST V3 #133 Date: Thu, 17 Oct 1996 16:34:23 -0500 From: Mike Stallcup <Michael.Stallcup@...>