Crab-Stuffed Jalapeños
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 52 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 25 mg |
| sodium | 176 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 11 |
| vit C | 33 |
| folate | 5 |
Tender pepper boats hold a creamy crab filling topped with crisp crumbs.
Ingredients
- 10 large fresh jalapeño peppers, (8 oz/250 g)
- 1 pkg ( 10 oz/300g) frozen crabmeat, thawed
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1 egg yolk
- 2 green onions, finely chopped
- 2 tsp lemon juice
- 1/4 tsp dry mustard powder
- 1/4 tsp salt
- 1 cup fresh bread crumbs
- 2 tbsp chopped fresh parsley
- 2 tbsp butter, melted
Preparation
Wearing rubber gloves, cut jalapeno peppers in half lengthwise, leaving stems intact. With small knife, scrape out seeds and membranes. Set jalapeños aside.
In sieve, drain crab, pressing out as much moisture as possible; pick through to remove any cartilage. Transfer to bowl.
Add mayonnaise, sour cream, egg yolk, green onions, lemon juice, mustard and salt ; pour in half of the bread crumbs and mix well. Spoon into pepper halves.
In small bowl, toss together remaining bread crumbs, parsley and butter; spoon onto filling. Arrange on rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 375°F (190°C) oven until topping is golden and crisp, about 20 minutes.
Source : Canadian Living Magazine: December 2004
- Keywords : Appetizers; Sides; Tex-Mex; Bake; Crab; Jalapeno pepper; Mayonnaise; Sour Cream;
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