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 pepper 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 30 minutes. Heat oil in heavy deep pot to 375F. 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. Using slotted spoon, transfer jalapenos to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa. Makes 12. Bon Appetit April 1992
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|Serving Size: 1 Serving (1103g)|
|Recipe Makes: 1|
|Calories from Fat: 614 (36%)|
|Amt Per Serving||% DV|
|Total Fat 68.2g||91 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 125.6mg||39 %|
|Sodium 2172.8mg||75 %|
|Potassium 2003.6mg||53 %|
|Total Carbohydrate 217.2g||64 %|
|Dietary Fiber 20.1g||80 %|
|Sugars, other 197.1g|
|Protein 48.8g||70 %|
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Calories per serving: 1699
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