Crab-Stuffed Jalapenos

By Chef_Madel

Tender pepper boats hold a creamy crab filling topped with crisp crumbs.

Ingredients

• 10 (8 oz/250 g)large fresh jalapeno peppers
• 1 (10 oz/300 g) frozen crabmeat, thawed
• 1/4 cup (50 ml) each light mayonnaise and light sour cream
• 1 egg yolk
• 2 green onions, finely chopped
• 2 tsp (1 ml) each dry mustard and salt
• 1/4 tsp (1 ml) each dry mustard and salt
• 1 cup (250 ml) fresh bread crumbs
• 2 tbsp chopped fresh parsley (25 ml)
• 2 tbsp (25 ml) butter, melted

Details

Servings 20

Preparation

Step 1

Wearing rubber gloves, cut jalapeno peppers in half lengthwise, leaving stems intact. With small knife, scrape out seeds and membranes. Set jalapenos aside.

In sieve, drain crab, pressing out as much moisture as possible; pick through to remove any cartilage. Transfer to bowl.

Add mayonnaise, sour cream, egg yolk, green onions, lemon juice, mustard and salt; pour in half of the bread crumbs and mix well. Spoon into pepper halves.

In small bowl, toss together remaining bread crumbs, parsley and butter; spoon onto filling. Arrange on rimmed baking sheet. (make ahead: cover and refrigerate for up to 24 hours.)

Bake in 375 F (190 C) oven until topping is golden and crisp, about 20 minutes.