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Crab Stuffed Jalapeno Poppers

12 large Jalapenos Peppers
4 oz. crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup cream cheese
1/2 cup all purpose flour
3/4 cup Corona beer
Oil for frying
All purpose flour

For Garnish
1/2 avocado, peeled and diced
1/2 cup salsa
1 tablespoon mayonnaise

Starting just below stem, cut Jalapenos lengthwise in half, leaving stems attached. Remove the seeds. Place Jalapenos in medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry the Jalapenos.

Combine crab, onion, bell pepper and cream cheese in small bowl. Season with
salt and pepper. Fill Jalapeno cavities with crab mixture. Press the pepper halves together to compress filling. (Can be prepared ahead. Cover and chill.)

Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

Heat oil in heavy deep pot to 375F. Whisk batter until smooth. Dredge Jalapenos in flour, then dip into batter to coat completely and deep-fry until golden brown. Remove peppers from oil and allow to drain. Combine avocado, salsa and mayonnaise in small bowl, and use this to garnish the peppers.

 

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