Basil Crab-Stuffed Coconut Banana Pepper Poppers

Ingredients

8 oz. Phillips Crab Meat, Lump
3 fresh banana peppers, about 1 oz. each
3 oz. cream cheese, room temperature
2 Tbsp. fresh basil leaves, chopped
1 tsp. fresh lemon juice
2 large eggs
1/2 cup all-purpose flour
2 Tbsp. cold water
1/4 cup panko breadcrumbs
3/4 cup unsweetened coconut chips
coconut oil (melted) for frying
For sauce:
6 Tbsp. pureed fresh mango
3 Tbsp. sweet chili sauce
1 1/8 tsp. soy sauce
3/4 tsp. fresh lemon juice
1 Tbsp. Greek yogurt, plain
1 1/4 tsp. crushed red pepper

Cooking Instructions

• Rinse banana peppers under running water and pat them dry with paper towels. Slice banana peppers into half lengthwise and slice off the top to make a boat shape. Discard all seeds and membranes.
• In a large bowl, whisk together eggs, flour and water. In a large shallow plate, mix together panko and coconut chips.
• Make filling. With your hands, squeeze the crab meat to remove excess liquid. In another large bowl, mix together cream cheese, crab meat, basil and lemon juice. Add salt and black pepper to taste. Divide the filling into 6 and put inside of each banana pepper.
• Dip stuffed banana pepper into the egg mixture to coat all sides of stuffed banana pepper then coat all sides with panko mixture one by one.
• In a deep skillet, heat enough coconut oil to fry stuffed banana peppers over medium heat. Work in batches. When the oil gets hot, put 2-3 stuffed banana peppers into the hot oil and fry until all sides are golden brown. Drain on paper towels. Repeat this until all stuffed banana peppers are fried.
• Make dipping sauce. In a medium bowl, mix all ingredients for the dipping sauce.
• Serve basil crab stuffed coconut banana pepper poppers with the dipping sauce.

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