Stuffed Jalapeño or Banana Peppers with Crabmeat

30 stuffed pepper halves Prep: 20 m Cook: 15 m Total: 35 m Intermediate
4.0/5 (1)
Stuffed Jalapeño or Banana Peppers with Crabmeat
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….” These golden-fried crabmeat-stuffed jalapeño or banana peppers make a spectacular appetizer.

Ingredients

30 servings
  • 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

Step-by-Step Instructions

  1. Cut peppers in half lengthwise. Discard veins and seeds, then rinse and dry thoroughly. If preparing jalapeños, wear plastic gloves. Gloves also make it easier to stuff the peppers.
  2. In a large mixing bowl, combine crabmeat, 2 tbsp green bell pepper, 2 tbsp onion, 1 egg (beaten), 1/4 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, and minced garlic or shallot. Mix well. Stuff pepper halves with crab mixture and set peppers aside.
  3. To prepare breading mixture, place 2 cups cracker meal or bread crumbs (cornflour can also be used) in a shallow pan.
  4. In another bowl, mix together the milk, eggs, and salt and pepper. Dip stuffed peppers in egg mixture, then roll in cracker meal to coat thoroughly.
  5. Deep fat fry at 365°F until golden brown, about 3-5 minutes. Drain on paper towels or brown paper. Serve hot.

Common Problems and Solutions

Q: Why are my stuffed peppers falling apart when frying?

A: Make sure the peppers are thoroughly dried after rinsing, and that the crab mixture is compact and not too wet. The breading should coat completely—dip in egg mixture, then press firmly into the cracker meal. Also ensure your oil is at the correct temperature (365°F) before frying.

Q: Can I make these ahead of time?

A: Yes! You can stuff and bread the peppers up to 4 hours ahead. Place them on a parchment-lined baking sheet and refrigerate uncovered until ready to fry. The chilling actually helps the breading adhere better.

Q: How do I know when they're done frying?

A: They should be golden brown all over, which takes about 3-5 minutes at 365°F. The peppers will float when they're close to done. Don't overcook or the crabmeat will become rubbery.

Tips and Techniques

Use banana peppers instead of jalapeños for a milder version that’s still flavorful. Fresh peppers work better than canned for texture, but canned jalapeños are more convenient and already partially cooked. A candy or deep-fry thermometer is essential for maintaining the correct oil temperature—too low and they’ll be greasy, too high and they’ll burn before cooking through.

Ingredient Substitutions

  • crabmeat: cooked shrimp (finely chopped) or crawfish tails
  • jalapeño peppers: banana peppers or small poblano peppers
  • cracker meal: panko bread crumbs or cornmeal
  • fresh crabmeat: canned lump crabmeat

Equipment Needed

  • Deep fryer or heavy-bottomed pot for frying
  • Candy or deep-fry thermometer
  • Plastic gloves (for handling hot peppers)
  • Shallow pans for breading
  • Paper towels or brown paper for draining

Historical Context

Stuffed peppers are found throughout Louisiana cuisine, from bell peppers stuffed with rice and meat to these elegant fried appetizers. The combination of crabmeat and peppers reflects the abundance of both Gulf seafood and locally grown peppers in Acadiana.