Best 8 Crab Stuffed Jalapeño Fritters Recipes

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Feast your taste buds on a culinary delight that seamlessly blends the bold flavors of crab and jalapeño into a crispy, golden-fried fritter. These Crab Stuffed Jalapeño Fritters are not just any appetizer; they are an explosion of taste and texture that will leave you craving more. Dive into the creamy, succulent crab filling, perfectly encased in a crispy, slightly spicy jalapeño casing. Each bite offers a harmonious balance of flavors, with a hint of heat from the jalapeño that complements the delicate sweetness of the crab. Served with a zesty dipping sauce, these fritters are the perfect party snack or game-day treat. And the best part? They are incredibly easy to make, with simple ingredients and a straightforward cooking process. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create these delectable Crab Stuffed Jalapeño Fritters.

Let's cook with our recipes!

CRAB-STUFFED JALAPENOS



Crab-Stuffed Jalapenos image

"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 7

24 large jalapeno peppers
6 ounces fat-free cream cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded reduced-fat cheddar cheese
12 turkey bacon strips, halved widthwise

Steps:

  • Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CAJUN CRAB POPPERS



Cajun Crab Poppers image

My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 9

4 ounces cream cheese, softened
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon Cajun seasoning
1-1/2 cups shredded sharp cheddar cheese
1 can (8 ounces) lump crabmeat, drained
2 bacon strips, cooked and crumbled
8 jalapeno peppers

Steps:

  • Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CRAB STUFFED JALAPENO POPPERS



Crab Stuffed Jalapeno Poppers image

I got you if you are still looking for an EASY and delicious snack that takes less than 20 minutes for the games this weekend! Cheesy Crab Stuffed Jalapeno Poppers are savory, delicious, and affordable to make at home. Pop them in the over before the guests arrive, and you get a fantastic snack to watch the games. Who are you cheering for this Sunday?

Provided by Tiffany

Categories     Appetizer     Main Course     Side Dish     Snack

Time 20m

Number Of Ingredients 7

10 Jalapeno
0.25 cup of Sweet Corn
½ cup of Cream Cheese
⅓ cup of Japanese Mayo
½ cup of Shredded Crab
0.5 cup of Shredded Cheese
4-5 tbsp of panko

Steps:

  • Cut the Jalapeno in half, and remove all the seeds. Make sure to use gloves or thoroughly wash your hands after
  • Mix sweet corn, cream cheese, Japanese mayo, half of the cheese, and imitation crab meat in a bowl-season with black pepper to taste.
  • Stuff the jalapeno with the filling and top with more shredded cheese and panko
  • Bake at 450F for 10 minutes

ALCAPURRIAS DE JUEYES (CRAB-STUFFED FRITTERS)



Alcapurrias de Jueyes (Crab-Stuffed Fritters) image

Puerto Rico is famous for its fritters, and alcapurrias are among the most coveted. Imagine a tamale made of green banana and root vegetable masa that is stuffed with savory meat or seafood, and then deep fried. You typically get them from the kioskos, roadside stands along Puerto Rico's beaches and highways, particularly in Loíza, a town on the northeastern coast that is the island's African heart. At home, they're often made over the holidays, as many hands make light work. The flavor is unmistakable: earthy green banana and taro cut by savory sofrito, briny capers and delicate crab meat. The filling, often called a salmorejo, is usually made from local land crabs, but commercially available lump crab is a fitting substitute. This recipe is adapted from one by María Dolores "Lula" de Jesús, the 84-year-old owner of El Burén de Lula in Loíza, who is considered by many to be a madrina, or godmother, of this and other dishes with African origins.

Provided by Von Diaz

Categories     finger foods, seafood, appetizer, side dish

Time 2h

Yield About 32 fritters

Number Of Ingredients 15

3/4 cup vegetable oil or lard
3 tablespoons annatto seeds
Kosher salt
2 pounds white yautia (taro root)
2 green bananas
1/2 cup annatto oil
3 tablespoons annatto oil
1/2 cup sofrito
2 tablespoons drained capers, chopped
1 teaspoon store-bought or homemade sazón
1 teaspoon kosher salt, plus more to taste
1 pound lump crab meat (about 2 cups)
1 tablespoon annatto oil
Vegetable oil, as needed (about 4 cups)
Hot sauce, for serving

Steps:

  • Prepare the annatto oil: In a small saucepan, heat oil and annatto seeds over medium-high. Once the mixture comes to a rolling simmer, remove saucepan from stove, stir to combine, then let rest for 5 minutes. Transfer oil to a heat-safe container, straining out seeds through a fine-mesh sieve, and set aside. (Makes 3/4 cup.) You'll use this oil in three separate steps to come.
  • Prepare the masa: Fill a large bowl with cold water and a fistful of salt. Peel and chop yautia and green bananas into 1-inch pieces, then soak in the salted water until ready to process.
  • Cut at least 32 squares of wax paper about 4 to 5 inches each. (Traditionally, banana leaves are used, but, since they can be difficult to source, wax paper is an appropriate substitute.)
  • Drain yautia and bananas well, then use a clean cloth to dab any excess water. Working in two batches, add half the drained yautia and bananas to the food processor with 1 tablespoon salt, and pulse until fully incorporated. Repeat with the remaining yautia, bananas and 1 tablespoon salt, processing to the texture of chunky hummus.
  • Return the first batch of blended yautia and bananas to the food processor, turn it on and gradually pour in 1/2 cup annatto oil, blending the mixture until smooth and dark yellow in color. Taste for salt, then transfer to a large bowl and refrigerate for an hour or more so it can set. (This will make about 9 to 10 cups of masa.)
  • Prepare the filling: In a medium saucepan, bring 3 tablespoons annatto oil to a simmer over medium heat. Add sofrito, capers, sazón and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes, until most of the liquid has evaporated. Lower heat to medium-low and add crab meat, stirring well to incorporate. Cook for another 3 to 5 minutes, stirring occasionally until flavors blend and crab has soaked up the seasoning. Adjust salt as needed.
  • Create an assembly line on a long dining table or counter, preferably atop a cloth or towels you don't mind getting stained. From left to right, arrange the remaining annatto oil, wax paper squares, masa, crab filling and a large plate or baking sheet. Have a finger bowl with water and a clean towel available in case your hands get messy.
  • Using a small teaspoon, smear about 1/8 teaspoon of annatto oil in a wide oval shape nearly to the edge of the paper. Add about 2 tablespoons of masa, then spread in a wide oval over the annatto oil, leaving at least a 1/2-inch border of paper uncovered. Add about 2 to 3 teaspoons crab to the center of the masa, taking care not to overfill. Fold the paper in half, creating a half-moon shape, and seal the edge by pressing the masa lightly with your fingers, careful not to let the filling spill out. Stack carefully on a plate or baking sheet, and return to the fridge until ready to fry. (These fry up best when they've had time to rest in the refrigerator. If you'd like to prepare these ahead of time, you can refrigerate them for several hours, or store in the freezer for several months. They can be fried directly from the freezer.)
  • In a deep, heavy-bottomed pan or deep fryer, bring about 2 inches of vegetable oil (at least 4 cups) to a simmer over medium-high heat until it reaches 350 degrees on a candy thermometer. Working in batches, carefully transfer each alcapurria to the simmering oil, sliding it off the paper onto your hand, then carefully dropping in the oil. Gently nudge the alcapurrias with heat-safe tongs to prevent them from sticking. (The filling may burst through the edges, causing oil to splatter, so keep a splatter guard handy, if you have one.) Turn each fritter a few times until evenly dark golden brown, about 5 to 7 minutes.
  • Remove from oil and drain on a baking sheet lined with paper towels and cook remaining alcapurrias. Let rest for at least 5 minutes before eating, as they are quite hot. Sprinkle each bite with your hot sauce of choice.

CRAB-STUFFED JALAPEñO FRITTERS



Crab-Stuffed Jalapeño Fritters image

Categories     Appetizer     Fry     Crab     Jalapeño     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 12

12 large jalapeños
4 ounces crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup Mexican beer
Corn oil (for deep frying)
All purpose flour
1/2 avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise

Steps:

  • Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies.
  • Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili 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 chilies on platter. Garnish with salsa.

CRAB FRITTERS WITH SPICY LIME SAUCE



Crab Fritters with Spicy Lime Sauce image

Categories     Appetizer     Fry     Lime     Crab     Avocado     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1/2 cup fresh lime juice
6 tablespoons fish sauce (nam pla)
1/4 cup pure maple syrup
3 jalapeño chillies, seeded, chopped
2 garlic cloves, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon peel
8 ounces fresh crabmeat, drained
2 grapefruits
2 oranges
1 1/2 cupspanko (japanese breadcrumbs)
2 firm but ripe avocados, halved, pitted, peeled, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives

Steps:

  • Make sauce:
  • Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
  • Make fritters:
  • Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
  • Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
  • Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
  • Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

CRAB STUFFED JALAPENOS



Crab Stuffed Jalapenos image

Make and share this Crab Stuffed Jalapenos recipe from Food.com.

Provided by gwynn

Categories     Crab

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

1 (10 ounce) can whole jalapenos, drained
1 (6 ounce) can crabmeat, drained
1/8 cup all-purpose flour
1 tablespoon regular cornmeal
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
1/2 cup buttermilk
1/4 cup all-purpose flour
1/8 cup regular cornmeal
vegetable oil

Steps:

  • Cut stems from jalapenos.
  • Scoop out seeds, using a small, sharp knife (do not cut jalapenos).
  • Stuff each pepper with crab meat; set aside.
  • Combine 1/8 cup flour and next 4 ingredients; stir until smooth, and set aside.
  • Combine 1/4 cup flour and 1/8 cup cornmeal; set aside.
  • Dip stuffed jalapenos in batter; dredge in flour mixture.
  • Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
  • Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 26.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.8, Sodium 78.1, Carbohydrate 3.8, Fiber 0.6, Sugar 0.8, Protein 2.3

STUFFED JALAPENOS III



Stuffed Jalapenos III image

These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Provided by TIFFANY WEAVER

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g

Tips:

  • Choose fresh, firm jalapeños for the best flavor and texture.
  • Wear gloves when handling jalapeños to prevent the capsaicin from irritating your skin.
  • Use a sharp knife to cut the jalapeños in half lengthwise, making sure to remove the seeds and ribs.
  • Stuff the jalapeños with a generous amount of crab mixture.
  • Heat the oil to a high temperature before frying the fritters. This will help them to cook evenly and prevent them from becoming greasy.
  • Fry the fritters in batches to avoid overcrowding the pan. This will help them to cook evenly and prevent them from sticking together.
  • Drain the fritters on paper towels to remove any excess oil.
  • Serve the fritters hot with your favorite dipping sauce.

Conclusion:

Crab stuffed jalapeño fritters are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your friends and family. With their crispy exterior and flavorful filling, these fritters are sure to tantalize your taste buds. So next time you are looking for a fun and unique appetizer, give crab stuffed jalapeño fritters a try. You won't be disappointed!

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