Seafood Stuffed Jalapenos |
|
 |
Prep Time: 180 Minutes Cook Time: 7 Minutes |
Ready In: 187 Minutes Servings: 4 |
|
These are great appetizers for a Mexican meal, or just as a snack. Ingredients:
30 medium jalapeno peppers |
1 (8 ounce) package cream cheese, softened |
1 (6 ounce) can shrimp, drained |
1 (6 ounce) can crabmeat, drained |
2 teaspoons finely chopped onions |
1 teaspoon worcestershire sauce |
1 teaspoon lemon juice |
1/4 teaspoon garlic powder |
1 cup buttermilk |
1 egg, beaten |
1 1/2 cups corn flakes, in crumbs |
3/4 cup self-rising cornmeal mix |
vegetable oil (for frying) |
Directions:
1. Cut peppers in half and seed (use plastic gloves). Blanch peppers by covering with water in large saucepan.
2. Cover and bring to boil,boil 5 minutes.
3. Drain and rinse with cold water.
4. Drain on paper towels.
5. Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended.
6. Transfer to quart size resealable bag.
7. Cut off 1 corner of bag and pipe mixture into each pepper half.
8. Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
9. Combine egg and buttermilk in small bowl.
10. In medium bowl, mix cornflake crumbs and cornmeal mix.
11. Dip each pepper in buttermilk mixture and roll in crumb mixture.
12. Return to baking sheet, cover and freeze 1 hour.
13. Heat oil to 350°F.
14. Deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
15. Drain on paper towels.
16. Best served warm.
|
|