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Crabmeat Fajitas

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      Title: CRABMEAT FAJITAS
 Categories: Appetizers
      Yield: 1 Servings
 
     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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