1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh crab meat
1 Egg, slightly beaten
1 ts Salt
1/2 ts White pepper
1/2 c Cracker meal or bread crumbs
– for dressing, plus extra – for coating 10 Jalapenos, cut in half, l.w.
– seeded & parboiled (NOTE) Heat butter in a non-stick skillet and saute chopped onion, celery and garlic until softened, about 3 minutes. Combine in bowl with crab, egg, salt, pepper and cracker meal, and mix (dressing should stick together). If too dry, add another egg. Stuff pepper halves liberally. Moisten stuffed peppers by dipping in cool water. Roll in more cracker meal to coat. Deep fry (or fry in skillet) in hot vegetable oil until golden brown. NOTE: To parboil, drop peppers into boiling water for a minute or two until semi-soft, then drain.