Wednesday, July 29, 2009
My little brother loves stuffed jalapenos. Almost every time we go to his house for dinner he grills some stuffed jalapenos with cream cheese. They always hit the spot and we usually end up grilling up seconds. I came across this recipe in my new issue of Saveur and thought it was a perfect recipe to try next time I had him over for dinner.
10–12 medium jalapeños
1 tbsp. canola oil, plus more for frying
1/4 lb. lump crab meat, picked through
to remove any bits of shell
3 tbsp. cream cheese, at room temperature
1 tbsp. finely chopped cilantro leaves
1 tbsp. finely chopped parsley leaves
1 shallot, finely chopped
1 1/2 tbsp. plus 3/4 cup dried bread crumbs
2 tsp. fresh lime juice
1 egg yolk
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, beaten
1 1/4 tsp. kosher salt, plus more to taste
1. Heat oven to broil; arrange a rack 6" from heating element. In a small bowl, toss jalapeños with 1 tbsp. oil. Transfer jalapeños to a foil-lined baking sheet; broil, turning several times, until blackened, about 12 minutes. Transfer jalapeños to a bowl, cover with plastic wrap, and set aside to let steam for 15 minutes. Peel the jalapeños. Working with 1 jalapeño at a time, cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact). Set jalapeños aside.
2. With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1/2 tbsp. bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeño with 1 heaping tbsp. of filling; transfer to a plate and repeat with remaining jalapeños. Refrigerate for 30 minutes.
3. Put remaining bread crumbs into a shallow dish. Put flour into another small dish. Whisk together milk and eggs in a bowl. Working with 1 jalapeño at a time, dredge jalapeño in flour, shaking off excess. Dip jalapeño in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.
4. Pour oil to a depth of 2" into a 4-qt. saucepan over medium-high heat until a deep-fry thermometer reads 325˚. Working in batches, add jalapeños and cook, turning occasionally, until golden brown, about 3 minutes.
Drain jalapeños on paper towels; sprinkle with salt.