Main Dish Monday – Guest Post from Kitchen Tested
Mock Crab Stuffed Jalapeno Poppers
I’m really excited to share this recipe with all of you on My Imperfect Kitchen. I am a huge fan of Sara and her blog and I love to read about all of her “imperfect” kitchen adventures. And now I want to welcome all of you to my own imperfect kitchen. For all who don’t know me, my name is Melinda and my blog, Kitchen Tested target=”_blank”, is all about adventurous and unique cooking.
I love to try new recipes and when I say I’ll try anything, I really mean it. Okay, so maybe I won’t eat olives and capers, but every girl has her limits, right?!?
So when I was deciding what dish to share with all of you for “Main Dish Monday,” I was torn between an old family favorite or a new recipe that I hope will one day become an old family favorite. Obviously, I went with the second option and put together something new and extremely delicious! Who would I be if I chose the ordinary option?!?
So here it is: Mock-Crab Stuffed Jalapeno Poppers. Just a quick note that I chose mock-crab because I am an Orthodox Jew and eat strictly kosher food, so no real crab (or any shellfish) for me. But hey, if you can eat crab, go with the real thing!
Mock-Crab Stuffed Jalapeno Poppers
10 jalapenos
1 tsp canola oil
¼ lb. mock-crab meat
3 Tbsp cream cheese, room temperature
1 Tbsp fresh cilantro, finely chopped
1 Tbsp fresh parsley, finely chopped
1 ½ Tbsp + ¾ cup dried bread crumbs
2 tsp fresh lime juice
4 eggs, divided
½ tsp garlic powder
¼ tsp pepper
¼ tsp salt
½ cup all-purpose flour
Heat the oven to broil, toss jalapenos with canola oil and arrange on a foil-line baking sheet. Broil for 10-12 minutes, turning the jalapenos several times until blackened.
Take out the peppers and lower the oven to 350 degrees F. Transfer the jalapenos to a paper bag and let steam for 10 minutes. Wearing gloves, peel the skin off of the jalapenos and set back on the baking sheet.
Cut a slit down the length of each pepper and scoop out all of the seeds with a small spoon or your hands (if you are wearing gloves). If you want your poppers hotter, leave some of the seeds in. That’s where all of the heat lies.
In a bowl, mix together the crab, cream cheese, cilantro, parsley, 1 ½ cups bread crumbs, lime juice and 1 egg yolk. Carefully stuff each jalapeno with the cream cheese mixture, being sure not to rip the peppers open. Lightly squeeze the peppers to make sure they stay together and refrigerate for 20 minutes.
In the meantime, get your bowls ready for dipping the jalapenos. In one bowl, mix together the bread crumbs, garlic powder, salt and pepper. Place flour in a second bowl. In a third bowl, stir together 1 egg yolk and 2 whites. Set up the bowls alongside the jalapenos and working with one pepper at a time, dredge in the flour, dip in the eggs then roll in bread crumbs and place back on the baking sheet.
Bake at 350 degrees F for 30 minutes and that’s it!
Who needs to fry the jalapenos when you can bake them and still get the crunchy exterior and delicious creamy interior?!?
I think I have a new family favorite here! So glad I took a chance and tried something a little different. The jalapeno still has a bit of spice without burning your mouth and the light cream cheese is enhanced by the texture of the mock-crab. Absolutely delicious!
Thanks Melinda! If you like this post, please check out her blog at: “Kitchen Tested“
- 10 jalapenos
- 1 tsp canola oil
- ¼ lb. mock-crab meat
- 3 Tbsp cream cheese room temperature
- 1 Tbsp fresh cilantro finely chopped
- 1 Tbsp fresh parsley finely chopped
- 1 cup ½ Tbsp + ¾dried bread crumbs
- 2 tsp fresh lime juice
- 4 eggs divided
- tsp ½garlic powder
- tsp ¼pepper
- tsp ¼salt
- cup ½all-purpose flour
- Heat the oven to broil, toss jalapenos with canola oil and arrange on a foil-line baking sheet. Broil for 10-12 minutes, turning the jalapenos several times until blackened.
- Take out the peppers and lower the oven to 350 degrees F. Transfer the jalapenos to a paper bag and let steam for 10 minutes. Wearing gloves, peel the skin off of the jalapenos and set back on the baking sheet.
- Cut a slit down the length of each pepper and scoop out all of the seeds with a small spoon or your hands (if you are wearing gloves). If you want your poppers hotter, leave some of the seeds in. That’s where all of the heat lies.
- In a bowl, mix together the crab, cream cheese, cilantro, parsley, 1 ½ cups bread crumbs, lime juice and 1 egg yolk. Carefully stuff each jalapeno with the cream cheese mixture, being sure not to rip the peppers open. Lightly squeeze the peppers to make sure they stay together and refrigerate for 20 minutes.
- n the meantime, get your bowls ready for dipping the jalapenos. In one bowl, mix together the bread crumbs, garlic powder, salt and pepper. Place flour in a second bowl. In a third bowl, stir together 1 egg yolk and 2 whites. Set up the bowls alongside the jalapenos and working with one pepper at a time, dredge in the flour, dip in the eggs then roll in bread crumbs and place back on the baking sheet.
- Bake at 350 degrees F for 30 minutes and that’s it!
