- whole cherry peppers
- crab cake stuffing
- old bay seasoning
- tobasco
- flour-eggs-breadcrumbs
- citrous hollandaise dipping sauce
- carrot and celery sticks
Super Bowl is coming (Cowboys lost
)and this appetizer will get a big applause. I used to make these for the cocktail hour of quite a few weddings that I cooked.
Take your whole jarred cherry peppers and core just the stem off. Scoop the seeds and all the insides out so you are just left with hollow shells.
Make a crab cake mixture with adding old bay and a few shots of tabasco (optional). Fill the hollow cherry peppers with the crab cake mixture. Freeze them solid for a few hours.
Now you want to bread them. You can bread them thawed but much easier if frozen (we used to make hundreds at a time). Dredge each one in flour, then dip in egg and roll each one in seasoned bread crumbs. Deep fry in vegetable oil at 350 degrees for about 4 minutes. Be careful they might pop and splash a little in the fryer as some of the liquid from the peppers release.
Use same citrous hollandaise sauce for dipping that i explained in week #7.
or...if you had to you can use ranch or blue cheese dressing. Garnish with your celery and carrot sticks.
Very easy...............Enjoy!!!!
The next few weeks recipes will be Super Bowl related.