Yield: 1 Servings
|4 ounces||Crabmeat, well drained|
|⅓ cup||Minced red onion|
|¼ cup||Minced green bell pepper|
|½ cup||All purpose flour|
|¾ cup||Mexican beer|
|Corn oil (for deep frying)|
|All purpose flour|
|½||Avocado, peeled, diced|
|½ cup||Mild salsa, drained|
Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies. Combine crab, onion, bell peppers and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling,. (Can be prepared 4 hours ahead, cover and chill.) Place ½ cup flour in bowl. Gradually whisk in beer. Let stand 5 minutes.
Heat oil in heavy deep pot to 375 degrees. Whisk batter to smooth.
Dredge jalapenos in flour. Holding stem end, dip into batter to coat completely and deep fry in batches until golden brown, about 3 minutes. Transfer jalapeno to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.