Crab-Stuffed Jalapeno Fritters

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

12 large jalapenos
4 oz. crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup Mexican beer
corn oil (for deep frying)
1/2 avocado, peeled, diced
1/2 cup mild salsa, drained
1 Tbsp. mayonnaise
additional flour for dredging jalapenos

Instructions:
Leaving the stems attached, cut the chiles in half lengthwise and remove the seeds. In a heavy medium saucepan, cover the chiles with cold water and bring to a simmer. Drain and repeat the process. Dry the chiles.

Combine the crabmeat, onion, bell pepper and mayonnaise in a small bowl, and season with salt and pepper. Fill the chiles with the crab mixture and press the chile halves together. (Can be prepared 4hours ahead of time.) Cover and chill.

Place 1/2 cup of flour in a bowl and gradually whisk in the beer. Let the batter stand for 30 minutes. Heat the oil in heavy deep pot to 375F. Whisk the batter to smooth out a little. Dredge the chiles in flour then dip in the batter to coat completely, and deep fry until golden brown, about 3 minutes. Drain the chiles on paper towels.

Combine the avocado, salsa and mayonnaise in a small bowl and season to taste. Place the chiles on a platter and garnish with the salsa.