Stuffed Jalapenos

1 lb white crabmeat
1 cup onion finely chopped
2 ribs celery, finely chopped
1/2 cup margarine
1 tsp minced garlic
3/4 cup plain bread crumbs
2 eggs, well beaten
2 dozen jalapeno peppers (halved and seeded)
2 cups Fish-Fri (corn flour)
4 dashes Tabasco sauce

In a Dutch oven, heat margarine over medium heat. Saute vegetables until tender. Flake crabmeat. Shake four dashes Tabasco onto crabmeat. Add to vegetable mix. Stir well and cook for fifteen minutes with lid on. Remove from heat. Add bread crumbs and mix well. With a tablespoon fill cavities of halved jalapenos. Dip stuffed peppers in egg then roll in Fish-Fri (corn four). Fry in hot oil until golden brown.

Serve as an appetizer or with fried seafood or even alone.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana