Tempura Crab Jalapeno Poppers are jalapeno poppers with a crab and cream cheese filling coated with a crunchy crispy tempura coating.

Tempura Crab Jalapeno Poppers

By Sue Lau | Palatable Pastime

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Tempura Crab Jalapeno Poppers is my recipe of the day with the blogging group Sunday Funday. Each week we will gather together to post recipes on a selected topic. This week we are sharing tempura recipes for National Tempura Day.

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I first tried something like this when we went to a sushi buffet up in Dayton. It was amazing.

I tried it for myself, locating some premade eel sauce (sushi sauce) and some bang bang sauce. But you could also use some yum yum sauce, as they are both similar, with the yum yum being a little bit less spicy but close. You can make them yourself or buy them. Even some of the Wal-Marts carry the bang bang, which they are calling Boom Boom shrimp sauce.

The batter in the recipe is excellent and very crispy. It does use a couple ounces of vodka. But you can leave that out if you need to without too much impact.

It’s hard to say how far the batter or filling will go with the jalapenos as they vary so much in size. I recommend the biggest ones you can find that are also very straight and have stems attached. If you have extra batter you could fry up some onion rings or other veggies. Besides onions, I love eggplant and broccoli as tempura goes.

Sunday Funday

National Tempura Day

• Baked Tempura Teriyaki Cauliflower by Amy’s Cooking Adventures
• Chicken Tempura by Sneha’s Recipe
• Tempura Crab Jalapeno Poppers by Palatable Pastime
• Tempura Green Beans by Culinary Cam
• Tempura Onion Rings by Karen’s Kitchen Stories
• Walleye Tempura by A Day in the Life on the Farm

Tempura Crab Jalapeno Poppers

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Tempura Crab Jalapeno Poppers

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Tempura Crab Jalapeno Poppers

Sue Lau

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5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 6 minutes mins

Total Time 3 hours hrs

Course Appetizer

Cuisine Japanese

Servings 12 poppers

Calories 192 kcal

Equipment

• wok or deep skillet; pair chopsticks; spider sieve; freezer

Ingredients

  

1x2x3x

Peppers and Filling:

• 6 very large fresh jalapenos
• 8 ounces cream cheese at room temperature
• 1/8 teaspoon salt
• 1/4 teaspoon grated ginger
• 1-1/2 ounces dry picked crab 2 tbsp.

Popper coating:

• 1/2 cup cornstarch more or less

Tempura Batter:

• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1 large egg beaten until frothy
• 6 ounces club soda
• 2 ounces vodka

Drizzle:

• 1/4 cup eel sauce or Japanese barbecue sauce
• 1/4 cup Bang Bang sauce or Yum Yum sauce or spicy mayonnaise

Other:

• Cooking oil as needed

Instructions

 

• Split jalapenos in half lengthwise and through the stem so that is also split. Do not chop off the stem end. Leave it intact so you can make a pepper "Canoe".
• Use a small paring knife to slide beneath the stem end and around the seeds and pith without cutting through the pepper.
• Mix softened cream cheese with salt, ginger and crab until well mixed.
• Fill pepper cavities with cheese mix, using a butter knife to scrape it level with the top.
• Place peppers on a pan and freeze until firmly frozen. Maybe 2-3 hours will do.
• Start heating your oil in the wok to about 350F and maintain that temperature throughout.
• Stir together the flour, cornstarch and salt. Separate, whisk up the vodka and the egg, then gently stir in the club soda.
• Gradually add the wet mix to the dry, gently stirring. But do not overmix- some lumps are fine. Like pancake batter, except thinner.
• Take the jalapenos out of the freezer and dredge them in cornstarch, tapping off excess.
• Then dip them in the batter, spooning batter over if needed.
• Fry in the hot oil without crowding, turning over gently with chopsticks to cook both sides. They will appear light with some browning at the edges when they are done.
• Use the spider to lift them out and drain on paper toweling.
• Drizzle tops with eel sauce and yum yum sauce before serving.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 192kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 456mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 352IUVitamin C: 8mgCalcium: 26mgIron: 1mg

Keyword fried Jalapeno poppers, tempura recipes

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