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Crabmeat Fajitas

Crabmeat Fajitas recipe image
These Crabmeat Fajitas are a decadent twist on classic Mexican appetizers. Plump jalapeño halves are stuffed with a rich mixture of sweet crabmeat, onion, and bell pepper, then dipped in a beer-batter and deep-fried until golden and crisp. The heat of the peppers balances beautifully with the cool, savory crab filling. Served with a zesty avocado and salsa dip, they offer a perfect crunch-to-creamy texture contrast. Ideal for parties, game nights, or a special weeknight dinner, these bites bring restaurant-quality flavor to your kitchen using simple, high-quality ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 413.3
Description
These Crabmeat Fajitas are a decadent twist on classic Mexican appetizers. Plump jalapeño halves are stuffed with a rich mixture of sweet crabmeat, onion, and bell pepper, then dipped in a beer-batter and deep-fried until golden and crisp. The heat of the peppers balances beautifully with the cool, savory crab filling. Served with a zesty avocado and salsa dip, they offer a perfect crunch-to-creamy texture contrast. Ideal for parties, game nights, or a special weeknight dinner, these bites bring restaurant-quality flavor to your kitchen using simple, high-quality ingredients.
Ingredients
  • 12 lg Jalapenos
  • 4 oz Crabmeat, well drained
  • 1/4 cups Mayonnaise
  • 1/2 cups All purpose flour
  • 3/4 cups Mexican beer
Directions
  1. 1
    Cut the jalapeños lengthwise in half, leaving the stems attached, and remove seeds and membranes.
  2. 2
    Place jalapeño halves in a saucepan, cover with cold water, and bring to a simmer for 1 minute; drain and repeat with fresh water to reduce heat.
  3. 3
    Pat the blanched jalapeño halves completely dry with paper towels.
  4. 4
    In a small bowl, combine the drained crabmeat, minced red onion, minced green bell pepper, and 1 tablespoon of mayonnaise; season with salt and pepper to taste.
  5. 5
    Spoon the crab mixture into the hollowed-out jalapeño halves, pressing gently to fill and compress the filling.
  6. 6
    In a separate bowl, whisk together the all-purpose flour and Mexican beer until smooth; let the batter stand for 5 minutes.
  7. 7
    Heat corn oil in a heavy deep pot to 375ðF (190ðC).
  8. 8
    Dredge the filled jalapeños lightly in extra flour, then dip into the beer batter to coat completely.
  9. 9
    Holding the stem end, carefully lower the battered jalapeños into the hot oil and fry in batches for about 3 minutes until golden brown and crispy.
  10. 10
    Transfer fried jalapeños to a plate lined with paper towels to drain excess oil.
  11. 11
    In a small bowl, combine diced avocado, mild salsa, and remaining mayonnaise; season to taste to create the dipping sauce.
  12. 12
    Arrange the hot crab-filled jalapeños on a platter and serve immediately with the avocado salsa on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 413.3kcal
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 2.2g12%
Cholesterol 73.1mg25%
Sodium 363.3mg16%
Total Carbohydrate 45.4g16%
Dietary Fiber 7.5g30%
Sugars 15.7g
Protein 24.8g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, crabmeat, fajitas, fried, jalapeno, mexican, appetizer, seafood, batter, avocado, salsa, party food, spicy, beer batter, deep fried
Read it online: https://www.chefs-mate.com/recipe/crabmeat-fajitas/