Crab Stuffed Jalapeno Peppers
12 large jalapeno peppers
4 ounces Dungeness crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup beer
Corn oil (for deep frying)
All purpose flour
1/2 Hass avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise
Starting just below stem, cut chiles lengthwise in half, leaving stems attached.
Seed chiles. Place chiles in heavy medium saucepan. Cover with cold water and
bring to simmer. Drain. Repeat process. Dry chiles with a paper towel. 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°F. 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 chiles on platter. Garnish with salsa.
Makes 12.