Crab-Stuffed Jalapeños
Tender pepper boats hold a creamy crab filling topped with crisp crumbs.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 52 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 25 mg |
| sodium | 176 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 11% |
| vit C | 33% |
| folate | 5% |
-
10 large fresh jalapeño peppers (8 oz/250 g)
1 pkg (10 oz/300 g) frozen crabmeat, thawed
1/4 cup (50 mL) each light mayonnaise and light sour cream
1 egg yolk
2 green onions, finely chopped
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) each dry mustard and salt
1 cup (250 mL) fresh bread crumbs
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) butter, melted
Preparation:
Wearing rubber gloves, cut jalapeño 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 sa< 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »