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Crabby Jalapeno Fritters


  • 12 large jalapenos
  • 4 ounces 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 tablespoon mayonnaise
  • Additional flour for dredging jalapenos


  1. Leaving stems attached, cut chiles lengthwise in half. Seed.
  2. In heavy medium saucepan, cover chiles with cold water and bring to simmer. Drain.
  3. Repeat process. Dry chiles.
  4. Combine crab, onion, bell pepper, and mayonnaise in small bowl. Season with salt and pepper.
  5. Fill chiles with crab mixture. Press chile halves together. (Can be prepared 4 hours ahead. Cover. Chill.)
  6. Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand for 30 minutes.
  7. Heat oil in heavy deep pot to 375 degrees F.
  8. Whisk batter to smooth. Dredge chilies in flour. Dip in batter to coat completely and deep fry until golden brown, about 3 minute. Drain on paper towels.
  9. Combine avocado, salsa, mayonnaise in small bowl. Season to taste.
  10. Place chiles on platter. Garnish with salsa.