Sunday, May 21, 2017

TEXAS ARMADILLO EGGS (CRAB-STUFFED JALAPENO PEPPERS)

2 TO 3 cans crab meat

2 cans jalapeno peppers (about 17 peppers)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (from a jar)
salt to taste
pepper to taste
1 tbsp margarine
3 eggs, beaten
1/4 cup milk
cracker meal for breading

Saute onion, mushrooms, garlic, salt and pepper in margarine. Add the drained crabmeat and mix well. Slice jalapenos lengthwise and remove the seeds (very important to remove seeds). Slice down one side only! Generously stuff the jalapenos with the crab meat mixture.

In a small bowl, combine the eggs and milk. Dip the stuffed jalapenos into the egg mixture then roll in the cracker meal. Repeat the process so each pepper is dipped and rolled twice. Drop into a preheated deep-fryer of oil and cook until golden brown, about 2 to 3 minutes. Remove from oil and drain on paper toweling.

Note: File Photo

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