CAJUN CRAB POPPERS
My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 9
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.,
Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BAKED CRAB POPPER DELIGHTS
The perfect crab appetizer! These are basically a crab cake in popper form. No one needs to know how quick and easy these are. With a bit of heat, the red pepper adds a punch of flavor. The lemon sauce brushed on top is a great touch.
Provided by Diana Hohman
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 425 degrees. Spray cups of a mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
- 2. Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
- 3. Combine corn, bell pepper, remaining green onions, crabmeat, 1/2 of the mayonnaise, egg, black pepper, and salt. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs.
- 4. Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from the oven. Cool in pan 2 minutes and then remove from pan to cooling rack.
- 5. Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
- 6. Top with reserved finely chopped green onion tops.
FAVORITE CRAB POPPERS
these are so good with guacamole(see recipe) and sour cream,jalapeno jelly(available at grocer) and salsa.
Provided by polly salama
Categories Crab
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
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.
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CRAB CAKE POPPERS - FOODIECRUSH
From foodiecrush.com
4.8/5 (33)Category AppetizerCuisine AmericanCalories 848 per serving
- Rinse lump crab meat and pick through for any shells Drain well and add to large bowl. In medium sauté pan, melt butter and cook green onions, red bell pepper and celery. Season with kosher salt and cook for 3-5 minutes or until vegetables have softened. Add to lump crab meat with parsley. In small bowl combine egg, Worcestershire sauce, mayonnaise, dry mustard and cayenne pepper and add to crab meat. Stir gently to combine. Fold in 3/4 cup Panko bread crumbs. Roll crab meat mixture into 1 inch balls, and coat in remaining Panko bread crumbs. Refrigerate crab balls for 30 minutes.
- Heat 1 cup of canola oil, or about 1/2 inch of oil, in large cast iron skillet over medium high heat. Fry crab cake poppers in batches making sure not to crowd pan, gently turning balls so all sides are golden brown, about 3-4 minutes each side. Drain poppers on paper towel lined plate while frying remaining crab cake balls, adding more oil as necessary. Serve hot with Spicy Aioli.
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- Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and half bread crumbs.
- Season with salt and pepper. Roll mixture into small balls (about 2.5cm), then coat in remaining panko.
- Freeze until firm, about 30 minutes. Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth.
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