favorite crab poppers

READY IN: 3hrs
Recipe by polly salama

these are so good with guacamole(see recipe) and sour cream,jalapeno jelly(available at grocer) and salsa.

Top Review by Bergy

Love these poppers! I love jalapenos fried but I am trying not to eat too much fried so I baked these - wonderfull. I didn't use the eggs because I didn' coat them all over. I made the filling, steamed the jalapenos for 3 minutes stuffed them (used Denzils Hot Hot sauce) drizzled the tops with crushed cornflakes, baked(broiled for) for 15 minutes 375 oven. I know I would love them fried but ho hum we must suffer - they were excellent this way too Served with guacamole MMmmThanks Polly - a keeper

Ingredients Nutrition

  • 10 jalapeno peppers (sliced in half and seeds and veins removed)
  • 1 can white crab meat (drained)
  • 1 (8 ounce) package cream cheese
  • 12 cup shredded cheddar cheese
  • 2 tablespoons salsa (your choice,i use pace picante medium)
  • 23 cup self-rising flour (seasoning optional)
  • 1 cup corn flakes (run through food processor until powdery like flour)
  • 3 eggs, scrambled


  1. boil jalapenos in water for 10-15 minutes until tender.
  2. drain and cool.
  3. dry with paper towel.
  4. combine cheeses,crab meat and salsa in a bowl.
  5. fill each pepper half with enough of the cheese mixture to fill to the top.
  6. dredge the peppers in egg then flour (i add paprika and salt to flour to taste not much) then egg and finally in corn flakes.
  7. repeat until all peppers are coated, then refridgerate for 2 hours.
  8. in a heavy skillet add enough oil to cover peppers bring oil to high heat but not smoking.
  9. fry until golden brown on each side.
  10. drain, and continue until each pepper is fried.
  11. serve with sour cream, jalapeno jelly and or salsa and guacamole.

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