Crab Stuffed Jalapenos Recipes

Steps:

• 1. Line grill safe cookie sheet with HD foil. Cut peppers in half lenghtwise and remove seeds and membrane. (can be one the day ahead)I use latex gloves for this. A couple of times I haven't and paid the price. ouch! Place pepper halves on lined cookie sheet.
• 2. Mix together all other ingredients. If using imitation krab, chop till flakey in food processor. and stuff peppers with mixture. Grill for about 20 minutes until bubbly and browned. Let cool for 5 minutes. Enjoy!
• 3. You can also bake these in the oven. I bake them @400 degrees for 20 minutes and then broil for 2-3 minutes. yummmm

Steps:

• Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

Steps:

• Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
• In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
• In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
• Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
• While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
• Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

Steps:

• Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies.
• Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili 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 chilies on platter. Garnish with salsa.

Steps:

• Cut stems from jalapenos.
• Scoop out seeds, using a small, sharp knife (do not cut jalapenos).
• Stuff each pepper with crab meat; set aside.
• Combine 1/8 cup flour and next 4 ingredients; stir until smooth, and set aside.
• Combine 1/4 cup flour and 1/8 cup cornmeal; set aside.
• Dip stuffed jalapenos in batter; dredge in flour mixture.
• Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
• Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
• Drain on paper towels.