Crab Stuffed Jalapenos
Submitted by dtmaimone
Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.
YIELD
30 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever had a crab-stuffed jalapeno popper, you know there’s no going back. These are the real deal, and they’re even better than the frozen ones from the store.
Halved jalapenos get loaded with a garlicky, seasoned crab filling made with green pepper, onion, and a hit of cayenne. Double-dipped in egg wash and cracker meal, then fried until shatteringly crispy and golden.
The heat from the pepper, the sweetness of the crab, and that crunchy coating come together in a two-bite explosion of flavor. Make a big batch because these will not last.
Kitchen Tips
- Wear gloves when seeding the jalapenos. Your eyes and skin will thank you later.
- The double breading is what gives these their serious crunch. Don’t skip the second dip.
- Fry in small batches so the oil temperature stays consistent. Crowding the pot means soggy poppers.
- Drain on a wire rack instead of paper towels to keep the bottoms crispy.
Ingredients
Directions
Cut peppers in half lengthwise.
Discard pulp and seeds and rinse carefully.
In a large mixing bowl, combine remaining ingredients except breading mixture.
Stuff pepper halves with crab mixture and press stuffing around pepper.
Set peppers aside.
To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper.
Dip peppers in egg mixture, then in cracker meal.
Repeat procedure.
Deep fry at 365 degrees F until golden brown.
Drain on absorbent paper.
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