5 large (or 10 small) fresh jalapenos
Heaping ½ cup Wheat-Free Market All-Purpose Baking Mix
½ teaspoon Cajun seasoning (or 1/8 teaspoon salt and 1/8 teaspoon pepper)
1 large egg
2 oz. cream cheese, softened
2 oz. crab meat (also consider finely chopped cooked bacon instead!)
2 oz. sharp cheddar cheese, shredded
Scant ½ teaspoon favorite Cajun seasoning (or salt and pepper to taste)
Using gloves, prepare the jalapenos. Open them by making a vertical slit down one side of the pepper and a horizontal slit halfway through just below the stem and then remove the seeds and ribs. (Don’t worry if the stem comes completely off, you can attach it once you have stuffed the peppers.) Set aside.
In a shallow pan, mix together the baking mix and ½ teaspoon Cajun seasoning. In a separate shallow pan, beat the egg.
In a small bowl blend the cream cheese with the crab meat, shredded cheese and Cajun seasoning. Taste the crab mixture for seasoning and adjust if needed. It should be slightly salty.
Using your fingers, stuff all the jalapenos with the crab meat filling but be sure that they can close. If any stems fell off, simply “stick” them back on during this step.
Roll each stuffed jalapenos in the egg wash, then carefully in the seasoned baking mix. Repeat this step again to insure a good crust.
Prepare a deep fryer with at least 4-5 inches of pure lard or expeller pressed coconut oil. Preheat oil to 325-350 degrees F. Once oil is at temperature, using a slotted spoon, carefully place the prepared poppers in the oil, only cooking 2 at a time. Cook 2-3 minutes, moving poppers occasionally, until poppers are golden brown. Drain on paper towels.