Stuffed Jalapeño or Banana Peppers with Crabmeat2005-08-23
- Course: Appetizers
- Yield : 30
- Servings : 30
- Prep Time : 40m
- Cook Time : 5m
- Ready In : 45m
- Add to Recipe Box
This is a recipe request for GeeWee. GeeWee got the name from her first grandchild. Her grandchild had a Granny and a MeeMee on her Daddy’s side and one day she walked in and the baby threw her arms up and said GeeWee! It stuck. Gee Wee states, “I’m her maternal grandmother….now everybody calls me GeeWee and that child now has 2 children, so I’m blessed with great grand chillens….”
- 1 large (28 oz) can or 30 fresh whole jalapeño peppers
- 1 pound crabmeat
- 2 tbsp green bell pepper, finely chopped
- 2 tbsp onion, finely chopped
- 2 cups cracker meal or bread crumbs
- 1 egg, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 garlic clove or shallot, minced
- 1/4 cup milk
- oil for frying
Cut peppers in half, lengthwise. Discard veins and seeds, then rinse and dry thoroughly.
In a large mixing bowl, combine remaining filling ingredients. Stuff pepper halves with crab mixture and set peppers aside.
To prepare breading mixture, place cracker meal or bread crumbs (cornflour can also be used) in a shallow pan.
In another bowl mix together the milk, eggs and salt and pepper. Dip peppers in egg mixture, then roll in cracker meal to coat thoroughly.
Deep fat fry at 365° until golden brown. Drain on paper towels or brown paper.