Preparation:
Starting just below stem, cut chiles lengthwise in half, leaving stems
attached. Seed chiles. Place chiles in heavy
medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat
process. Dry chiles with a paper
towel.
Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with
salt and pepper. Fill chile cavities with crab mixture. Press chile halves
together to compress filling. (Can be
prepared 4 hours ahead. Cover and chill.)
Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.
Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge
jalapeños
in flour. Holding stem end, dip into
batter to coat completely and deep-fry in batches until golden brown, about
3
minutes. Using slotted spoon, transfer
jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise
in
small bowl. Season to taste.
Arrange chiles on platter. Garnish with salsa.
Makes 12 |
