[CH] Poppers

Stephen Tanner (SBahrd@a-o.com)
Sat, 21 Feb 1998 23:13:06 -0400 

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Hi all,

Someone asked awhile back about makeing the coating stick to the
jalapenos in "Poppers"
I just made some today and thought I'd share the method I use. Thought
you all might like the recipe too so here it is. This is a really great
popper to munch on with friends while watching a NASCAR race or
something.
-- 
Steve Tanner
Tarheel Steve's Pots, Pans, & Poetry
http://home.sprynet.com/sprynet/sbahrd
Da Firecracker Chilly Page
http://home.sprynet.com/sprynet/sbahrd/chindex.htm
Steve's Stuff
http://www.a-o.com/sbahrd/

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Crabby Poppers
(Crab stuffed Jalapenos)
Recipe by Steve Tanner
-------------------INGREDIENTS----------------------------
		    
		     Stuffing

1 lb Cooked crab meat, drained
1/4 cup Celery, chopped
1/2 cup Onions, chopped
1/2 cup Green chiles, chopped
1 tbs Fresh garlic, minced
3 tbs Vegetable oil or bacon grease
1 1/2 cups Bread crumbs
3 Eggs, beaten
1 tbs Cilantro, chopped
1 tsp Fresh ground black pepper
2 tsp Salt

		    Jalapenos

About 30 Fresh Jalapeno chiles with stems on
1 cup Flour
2 cups Seasoned bread crumbs 
1 tsp Salt
1/2 tsp Black Pepper
2 Eggs beaten with a little water
Oil for deep frying

-------------------PREPARATION----------------------------------

		    Stuffing

1. Heat oil or grease in a heavy pan over medium heat.
2. Saute celery, onions, green chiles, and garlic ubtil tender; 
   set aside.
3. Combine bread crumbs, eggs, cilantro, salt, and black pepper.
4. Add crab meat and cooked vegetebles and mix well.

		   Jalapenos

1. Rinse chiles well.
2. With a sharp knife or razor blade, make a "T" shaped cut
   across, just below the stem, and down one side.
3. Carefully remove the seeds and membrane.
4. Bring a large pot of water to a rolling boil.
5. Using a sieve or collander, blanch the chiles, in batches
   if necessary, in the boiling water for 3 minutes and
   immediately immerse them in cold water to stop the cooking.
6. Drain chiles on a towel.
7. Put enough stuffing in the chile to just be able to
   close the cuts.
8. Place the chiles on a sheet pan when stuffed.
9. When all the chiles are on the pan, spray them with a light
   coat of vegetable oil spray, turning once.
10. Mix the salt and black pepper in with the flour and put it
    on a plate.
11. Roll each popper in the flour, dip it in the egg mixture,
    roll it in the bread crumbs and return it to the pan.
12. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.)
    until golden brown, turning as necessary.
13. Drain on paper towels.
14. Serve warm or freeze to be reheated when wanted. 


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