Crab-Stuffed Jalapeño Fritters

Recipe Ingredients

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

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.

Source:
Bon Appetit, April 1992

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