1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh crab meat
1 Egg, slightly beaten
1 ts Salt
1/2 ts White pepper
1/2 c Cracker meal or bread crumbs
- for dressing, plus extra
- for coating
10 Jalapenos, cut in half, l.w.
- seeded & parboiled (NOTE)
Heat butter in a non-stick skillet and saute chopped
onion, celery and garlic until softened, about 3
minutes. Combine in bowl with crab, egg, salt, pepper
and cracker meal, and mix (dressing should stick
together). If too dry, add another egg. Stuff pepper
halves liberally. Moisten stuffed peppers by dipping
in cool water. Roll in more cracker meal to coat. Deep
fry (or fry in skillet) in hot vegetable oil until
golden brown. NOTE: To parboil, drop peppers into
boiling water for a minute or two
until semi-soft, then drain.
