Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Jalapenos
4 oz Crabmeat, well drained
1/3 c Minced red onion
1/4 c Minced green bell pepper
1/4 c Mayonnaise
1/2 c All purpose flour
3/4 c Mexican beer
Corn oil (for deep frying)
All purpose flour
1/2 Avocado, peeled, diced
1/2 c Mild salsa, drained
1 tb Mayonnaise

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 peppers 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 5 minutes.
Heat oil in heavy deep pot to 375 degrees. Whisk batter to smooth.
Dredge jalapenos in flour. Holding stem end, dip into batter to coat
completely and deep fry in batches until golden brown, about 3
minutes. Transfer jalapeno to paper towels and drain. Combine
avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange
chilies on platter. Garnish with salsa.

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