Crawfish Stuffed Jalapenos
Brenda is a homegrown Southern woman, mom to three beautiful kids, and wife to the man of her dreams. She loves cooking for her family.
Crawfish Stuffed Jalapenos
About Crawfish Jalapenos
I have said it several times now. I love crawfish and will try it in anything, as well as like a bit of spice. These jalapenos have the best of both worlds and are a winner all the way around.
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Ingredients
- 30 Jalapeno, Cored out, seed removed and left whole
- 1/2 pound Crawfish tail meat, Chopped
- 1 8oz package Cream cheese, Softened
- 1/4 cup Green onion, Chopped
- 2 cups + 2 Tablespoons Panko bread crumbs
- 2 Tablespoons Lemon juice
- 2 large Egg yolks
- 2 cloves Garlic, Minced
- 1 teaspoon Dried mustard
- 1 teaspoon Salt, To taste
- 1/2 teaspoon Black pepper, To taste
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1/2 cup Cornmeal
- Oil, For frying
Instructions
- In a medium bowl, stir together crawfish meat, cream cheese, green onions, 2 Tablespoons panko, lemon juice, egg yolks, garlic, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with a fork. Spoon mix into jalapenos where the seeds was. Refrigerate for 30 minutes.
- In a shallow dish, whisk eggs and buttermilk together.
- In a another shallow dish whisk flour, cornmeal, remaining salt, and black pepper.
- In third shallow dish add remaining panko.
- Pour oil into deep fryer and heat to 325. Line a baking sheet with paper towels.
- Toss jalapenos in the flour mix, shake off extra flour, dip into the egg mixture, then dredge into the panko.
- Fry until golden brown, about 2 minutes and let drain on paper towels.
- Note: you can cut the peppers in half and bake these if you do not want to deep fry
© 2022 Brenda
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