Spicy snacks and beer. You don’t need us to tell you how right this combo is. At House of Crabs, Drink ‘N’ Dine's American-style seafood shack, the search for a spicy beer snack for vegetarians led to the American classic, jalapeño poppers.
“We took the standard recipe of jalapeños stuffed with cheese, then added lemon zest and loads of herbs, like dill, to fit around our seafood theme,” says Danny Corbett, Drink ‘N’ Dine's executive chef. Served with the poppers is a fiery red-eye mayo made with Sriracha and coffee.
“It’s a great beer snack because it’s bite-sized and because of the surprise filling,” says Corbett. “Serve it with a lemon wedge – there's no need to jazz this dish up because all the fun's on the inside,” says Corbett.
Recipe: Jalapeño poppers with red-eye mayo from House of Crabs
1 diced onion
30g Creole spice
300g Monterey Jack cheese, grated (if unavailable use mozzarella)
750g cream cheese
1/2 bunch dill, chopped
1/2 bunch coriander, chopped
1/2 bunch parsley, chopped
Salt and pepper to taste
Zest of one lemon
Large tin of pickled jalapeños (available from Thomas Dux and other specialty grocers)
200g fine breadcrumbs
Oil for deep-frying
Sauté onions in butter and season with the Creole spice. Allow to cool. Finely chop all herbs together. Combine all ingredients in a large bowl and mix, checking the seasoning. Place mix in a piping bag and store in fridge for up to two weeks.
Drain pickled jalapeños in a sieve then put on some gloves. Snip the top of the jalapeño off and with a small knife scoop out the seeds very carefully so as not split the jalapeño. Fill the jalapeño with the mix 90% of the way to the top. Refrigerate for 30 minutes to set the cheese mix.
In three bowls, place the flour, egg wash (50/50 egg and milk), and the fine breadcrumbs. Carefully place the popper in the flour (dust off as much as you can), then into the egg wash and then the breadcrumbs. The jalapeños can be stored in the fridge for up to week in a sealed container.
When ready to serve, fry the jalapeños in either a deep fryer or a pan with enough oil to cover the jalapeños until golden brown, for around three minutes at 180 degrees.
Season with salt and serve with a large lemon wedge and red-eye mayo.
1 heaped tbsp granulated coffee
15ml hot water
50ml Siriracha (or any hot red sauce)
Dissolve the coffee in the hot water. Mix the coffee, Siriracha and mayonnaise, and leave in the fridge until needed.
This article is part of Broadsheet’s Craft Beer Quarterly, produced in partnership with James Squire.