- 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.
Crab Poppers (week #11)
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