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Crab-Stuffed Jalapeņo Fritters

Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

12   Jalapeños (large)
4 oz 113gCrabmeat - well drained
1/3 cup 20g / 0.7ozMinced red onion
1/4 cup 23g / 0.8ozMinced green bell pepper
1/4 cup 59mlMayonnaise
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 31g / 1.1ozAll purpose flour
3/4 cup 177mlMexican beer
  Corn oil - for deep frying
  All-purpose flour - as needed
1/2   Avocado - peeled, diced
1/2 cup 118mlMild salsa - drained
1 tablespoon 15mlMayonnaise

Recipe Instructions

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 pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chile cavities with crab mixture. Press chile halves together to compress filling. (Can be prepared 4 hours 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 375 degrees. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain.

Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.

This recipe yields 12 servings.

Bon Appetit, April 1992


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