Cajun Crab Poppers Recipes

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:

• Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
• Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
• Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

Steps:

• boil jalapenos in water for 10-15 minutes until tender.
• drain and cool.
• dry with paper towel.
• combine cheeses,crab meat and salsa in a bowl.
• fill each pepper half with enough of the cheese mixture to fill to the top.
• dredge the peppers in egg then flour (i add paprika and salt to flour to taste not much) then egg and finally in corn flakes.
• repeat until all peppers are coated, then refridgerate for 2 hours.
• in a heavy skillet add enough oil to cover peppers bring oil to high heat but not smoking.
• fry until golden brown on each side.
• drain, and continue until each pepper is fried.
• serve with sour cream, jalapeno jelly and or salsa and guacamole.

Steps:

• Halve the jalapenos leaving the stem attached, de-vein and seed them.
• Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
• Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
• Put bread crumbs on a flat plate.
• Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
• If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
• Bake at 350 for 15 minutes or until mixture starts to bubble.
• I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
• Serve warm, room temperature or chilled with any or all of the recommended sauces.