Jalapeño-Ranch Crab Bites with Pepper Relish

Directions

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse all fresh produce under cold running water prior to prepping.
3: Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel. In food processor, pulse chips until small crumbs remain. Makes about 2 1/3 cups.
4: In wide, shallow dish, reserve 1 1/3 cups chips. In large bowl, whisk egg; stir in cream cheese, mayonnaise, 1/4 teaspoon salt and black pepper. Fold in crab, celery, onion, chives and remaining 1 cup chips; form into 24 (1 3/4-inch) balls (about 2 tablespoons each). Dredge balls in reserved chips to coat, shaking off excess; place on parchment paper-lined pan and refrigerate 15 minutes.
5: Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 10 minutes or until oil temperature reaches 350 degrees Fahrenheit. In 4 batches, add balls to oil; cook 3 minutes or until golden brown, gently turning occasionally. With slotted spoon, transfer bites to paper towel-lined pan; sprinkle with remaining 1/2 teaspoon salt. Makes 24 crab bites.
6: In food processor, pulse garlic, red peppers and jelly until almost smooth. Makes about 3/4 cup.
7: Serve bites with relish.