Stuffed jalapeños are popular appetizers on restaurant menus. Here's a twist that uses the sweet meat of the blue crab as part of it's stuffing
30 jalapeños
1/2 pound lump crabmeat, picked free of shells
8 ounces cream cheese, softened
1/4 cup thinly sliced fresh chives
2 cups plus 2 tablespoons panko breadcrumbs, divided
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 large egg yolks
2 cloves garlic, minced
1 1/2 teaspoons dry mustard1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 large eggs
1 cup whole buttermilk
1 cup all -purpose flour
1/2 cup cornmeal
Canola Oil for frying
Using a Y-shaped vegetable peeler, peel each jalapeño. Using a paring knife, cut a slit down length of each pepper. using a spoon, remove seeds, being careful to keep the peppers intact. Set aside.
In a medium bowl, stir together crabmeat, cream cheese, chives, 2 tablespoons bread crumbs, lemon zest and juice, egg yolks, garlic, mustard/ 3/4 teaspoon salt, and 1/4 teaspoon black pepper with a fork. Spoon mixture into peppers. Refrigerate for 30 minutes.
In a medium bowl, whisk otgether eggs and buttermilk. In another medium bowl, stir together flour, cornmeal, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. In a third medium bowl, place remaining 2 cups of breadcrumbs.
Heat deep fryer of pot containing canola oil toa temperature of 325℉. Line a rimmed baking sheet with paper towels.
Toss peppers in flour mixture, shaking off excess. dip in egg mixture, letting excess drip off. Dredge pepper in bread crumbs, shaking off excess. Fry until golden brown, about 2 minutes Let drain of prepared pan. Serve immediately with your favorite dipping sauce.
Enjoy!!!
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