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Thread: Razoo's Rat Toes

  1. #1
    hccpendleton Guest

    Default Razoo's Rat Toes

    This is an appitizer from a restaraunt in Ft Worth Tx. Does anyone know how they are made? They are a jalapano stuffed with cra and shrimp but its the breading that has me stumped. Any help would be appreciated.
    Heather

  2. #2
    Join Date
    Jul 2008
    Location
    Dayton,Texas...USA
    Posts
    5,620

    Default Re: Razoo's Rat Toes

    Will be watching for this one!
    Have you made time to listen to the birds today........

  3. #3
    Join Date
    Jun 2006
    Location
    Toronto, Canada
    Posts
    8,107

    Default Re: Razoo's Rat Toes

    Razzoo's Rat Toes

    I could not find any recipe for the Rat Toes on the internet. Here is a recipe for Crab Jalepeno poppers that you could add shrimp to. Good luck experimenting. No one has come up with a clone YET! Please share your results with us all.


    CRAB STUFFED JALAPENO POPPERS

    12 large Jalapenos Peppers
    FOR THE FILLING:
    4 oz. crabmeat, well drained
    1/3 cup minced red onion
    1/4 cup minced green bell pepper
    1/4 cup cream cheese
    FOR THE BEER BATTER:
    1/2 cup all purpose flour
    3/4 cup Corona beer
    Oil for frying
    All purpose flour
    FOR THE SAUCE/GARNISH:
    1/2 avocado, peeled and diced
    1/2 cup salsa
    1 tablespoon mayonnaise

    Using gloves to protect hands and starting just below stem, cut jalapenos lengthwise in half, leaving stems attached. Remove the seeds. Place Jalapenos in medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry the Jalapenos.

    Combine crab, onion, bell pepper and cream cheese in small bowl. Season with salt and pepper.

    Fill Jalapeno cavities with crab mixture. Press the pepper halves together to compress filling. (Can be prepared ahead. Cover and chill.)

    TO COOK:
    For the beer batter, place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

    Heat oil in heavy deep pot to 375 degrees F.

    Whisk beer batter until smooth. Dredge Jalapenos in flour, then dip into batter to coat completely.

    Deep-fry until golden brown. Remove peppers from oil and allow to drain.

    Combine avocado, salsa and mayonnaise in small bowl, and use this to garnish the peppers.

  4. #4
    Join Date
    Jun 2006
    Location
    Toronto, Canada
    Posts
    8,107

    Default Re: Razoo's Rat Toes

    Here's another I found


    It appears Razzoo's recipe is a closely guarded secret, but here's a copy cat recipe that might just curb your craving a bit:

    CRAB & SHRIMP STUFFED JALAPENO POPPERS

    12 large Jalapenos Peppers

    FOR THE FILLING:
    4 oz. cooked, chopped shrimp
    4 oz. crabmeat, well drained
    1/3 cup minced red onion
    1/4 cup minced green bell pepper
    1/4 cup cream cheese

    FOR THE BEER BATTER:
    1/2 cup all purpose flour
    3/4 cup Corona beer
    Oil for frying
    All purpose flour


    Using gloves to protect hands and starting just below stem, cut jalapenos lengthwise in half, leaving stems attached. Remove the seeds. Place Jalapenos in medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry the Jalapenos.

    Combine crab, onion, bell pepper and cream cheese in small bowl. Season with salt and pepper.

    Fill Jalapeno cavities with crab mixture. Press the pepper halves together to compress filling. (Can be prepared ahead. Cover and chill.)

    TO COOK:
    For the beer batter, place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

    Heat oil in heavy deep pot to 375 degrees F.

    Whisk beer batter until smooth. Dredge Jalapenos in flour, then dip into batter to coat completely.

    Deep-fry until golden brown. Remove peppers from oil and allow to drain.

  5. #5
    hccpendleton Guest

    Thumbs up Re: Razoo's Rat Toes

    Thank you everyone for your help! again my Husband will be thrilled I will keep ya posted on my progress!

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