Ingredients Weight Measure
Cream cheese 1 lb.
Mayonnaise 1/2 cup
Gulden's® mustard 1/4 cup
Garlic, roasted 1-1/4 Tbsp.
Old Bay® Seasoning 1-1/4 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Celery, diced fine 1/2 cup
White onion, diced fine 1/2 cup
Red onion, diced fine 1/2 cup
Red pepper, diced fine 1/2 cup
Crabmeat 1 lb.
Jalapeño pickled peppers 36 ea.
Flour as needed
Buttermilk 1 qt.
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz.
Golden Dip® All-purpose breading 5 lbs.


Ingredients Weight Measure
Tri-color tortilla chips 3 lbs.
Ranch dressing 3 cups


  1. In a double boiler, melt the cream cheese. Add the mayonnaise, Gulden's® mustard, roasted garlic, Old Bay® and TABASCO® Chipotle Pepper Sauce and blend until smooth.
  2. Blend in celery, white onions, red onions, red peppers and crabmeat.
  3. Refrigerate the mixture until cool.
  4. Clean and slice in half jalapeño peppers then stuff with the mixture. Place on a sheet pan, dust with flour and freeze until hard.
  5. Mix the buttermilk with the TABASCO® Green Jalapeño Pepper Sauce.
  6. Dip the peppers into the buttermilk mixture and then into the breading mixture.
  7. Deep-fry at 350°F until golden brown.
  8. Serve peppers (6 each) in baskets lined with parchment paper each with 4 oz. tortilla chips and 2 oz. ranch dressing in a soufflé cup.

Yield: 12 servings