Seafood Stuffed Jalapenos
- 30 medium jalapeno peppers
- 1 (8 ounce) package cream cheese, softened
- 1 (6 ounce) can shrimp, drained
- 1 (6 ounce) can crabmeat, drained
- 2 teaspoons finely chopped onions
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup buttermilk
- 1 egg, beaten
- 1 1/2 cups corn flakes, in crumbs
- 3/4 cup self-rising cornmeal mix
- vegetable oil (for frying)
- Cut peppers in half and seed (use plastic gloves). Blanch peppers by covering with water in large saucepan.
- Cover and bring to boil,boil 5 minutes.
- Drain and rinse with cold water.
- Drain on paper towels.
- Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended.
- Transfer to quart size resealable bag.
- Cut off 1 corner of bag and pipe mixture into each pepper half.
- Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
- Combine egg and buttermilk in small bowl.
- In medium bowl, mix cornflake crumbs and cornmeal mix.
- Dip each pepper in buttermilk mixture and roll in crumb mixture.
- Return to baking sheet, cover and freeze 1 hour.
- Heat oil to 350u0b0F.
- Deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
- Drain on paper towels.
- Best served warm.
jalapeno peppers, cream cheese, shrimp, crabmeat, onions, worcestershire sauce, lemon juice, garlic, buttermilk, egg, corn flakes, cornmeal mix, vegetable oil
Taken from www.food.com/recipe/seafood-stuffed-jalapenos-12411 (may not work)