Recipe perfect for new tradition

The holiday’s at the Centola house had its traditions. We would all gather at my mothers house either Christmas Day or Thanksgiving. For the years that we celebrated Thanksgiving together, we would all gather a day close to Christmas to exchange gifts. With a family as big as ours, I have 6 brothers and sisters, we came up with a way to exchange gifts and eat at the same time. Everyone would prepare and appetizer so people could snack while all the gifts were unwrapped.

This week, I am using this tradition to showcase a couple of recipes that would fit in well at these gatherings. The first is a Crabmeat-Stuffed Jalapeño Poppers.  Seafood always finds it way to our gatherings. The second is a twist on stuffed eggs, Cracklin’ Deviled Eggs. Either of these are a great start to any meal or gathering. So gather your ingredients, and Let’s head to the kitchen!

Crabmeat-Stuffed Jalapeño Poppers

Stuffed Jalapeños have been a growing trend on restaurant menus. Adding crabmeat to the mix elevates the dish. You can also use chopped cooked shrimp for a different twist.

30 jalapeños

1/2 pound lump crabmeat, picked free of shells

8 ounces cream cheese, softened

1/4 cup thinly sliced fresh chives

2 cups plus 2 tablespoons panko breadcrumbs, divided

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

2 large egg yolks

2 cloves garlic, minced

1 1/2 teaspoons dry mustard

1 3/4 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 large eggs

1 cup whole buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

Canola oil for frying

Using a Y-shaped vegetable peeler, peel each jalapeño. Using a paring knife, cut a slit down length of each pepper. using a spoon, remove seeds, being careful to keep the peppers intact. Set aside.

In a medium bowl, stir together crabmeat, cream cheese, chives, 2 tablespoons bread crumbs, lemon zest and juice, egg yolks, garlic, mustard/ 3/4 teaspoon salt, and 1/4 teaspoon black pepper with a fork. Spoon mixture into peppers. Refrigerate for 30 minutes.

In a medium bowl, whisk together eggs and buttermilk. In another medium bowl, stir together flour, cornmeal, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. In a third medium bowl, place remaining 2 cups of breadcrumbs.

Heat deep fryer of pot containing canola oil to 2  temperature of 325℉. Line a rimmed baking sheet with paper towels.

Toss peppers in flour mixture, shaking off excess. dip in egg mixture, letting excess drip off. Dredge pepper in bread crumbs, shaking off excess. Fry until golden brown, about 2 minutes Let drain of prepared pan. Serve immediately with your favorite dipping sauce.

Cracklin’ Deviled Eggs

Deviled eggs are welcomes at any gathering. Cornichons are small pickled cucumbers. You can find them in the pickle isle of your supermarket.

8 large hard-cooked eggs, peeled and halved lengthwise

1/4 cup mayonnaise

2 cornichons, minced

1 teaspoon hot sauce

1 teaspoon Creole mustard

1/2 teaspoon brown sugar

1/4 teaspoon Creole seasoning

1 to 3 cornichon brine from jar.

Garnish Cracklin'

Separate egg yolks from whites. Place egg whites on serving platter.

In a medium bowl, using a fork, mash egg yolks. Stir in mayonnaise, cornichons, hot sauce, mustard, brown sugar, and Creole seasoning until well combined. Add brine, 1 teaspoon at a time, until desired texture is achieved. Pipe mixture into egg whites. Cover and refrigerate until chilled, about one hour. Garnish with cracklin’.

Some of my favorite memories are from out holiday gatherings. Of course, with my family, food always plays a large part of the festivities. From my wife Peggy and I, may your holidays be the best yet. Merry Christmas!