Crab fritters
½ green pepper, finely
6 ounces frozen and thawed or
chopped (about ⅓ cup)
canned crab meat, shredded
1
garlic clove, minced
1 teaspoon sherry
3 tablespoons minced parsley
1 teaspoon paprika
2 tablespoons butter
¼ teaspoon cayenne pepper
2 tablespoons olive oil
Flour
½
cup flour
1 egg, beaten with 1 teaspoon water
½ cup milk
Dry bread crumbs
In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Whisk in flour. Add milk, whisking
constantly, until mixture thickens. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into
1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to
serve. Deep fry 3 or 4 at a time at 375°, turning once, until desired brownness is reached. Remove from oil and drain on absor-
bent paper. Repeat until all are fried.
Makes about 18
Jalapeño Kickers
12 fresh jalapeño peppers
2 tablespoons bread crumbs
OR 1 (3½-ounce) can
¼ teaspoon onion salt
jalapeño peppers
⅛ teaspoon garlic salt
Cream Cheese
¼ teaspoon vegetable oil
½ cup flour
¼ cup flour
1 egg
1 teaspoon
sugar
½ cup milk
C
aution
:
Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after
2 minutes; drain well. To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place ½ cup flour in bowl, set aside. In a second bowl, beat egg
and milk, set aside. In a third bowl, combine bread crumbs, onion salt, garlic salt, and oil. Stir in ¼ cup flour and sugar until
mixed thoroughly. Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip in egg
mixture again and cover with breading a second time. Gently set aside until ready to deep fry.
Deep fry at 375° approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears
through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.
Makes 24
Quesadilla Crispers
¼ pound fresh sausage ¼
pound jalapeño jack cheese,
(chorizo, Italian, etc.)
shredded (1-cup)
1
cup refried beans 8
(7-inch) flour tortillas
¼
cup finely chopped onion 1
tablespoon flour
¼
cup diced canned green 2
tablespoons cold water
chilies, drained
Cook sausage in skillet until done, breaking it up as it cooks. Add beans, onion, chilies, and cheese.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in
half and press to seal; keep covered as you work. Continue until all are made.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375° for 2 minutes. Drain on paper
towels.
Makes 32
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