Ingredients
- FOR JALAPENO POPPERS:
- 4 jalapenos sliced in half lengthwise with all of the insides removed (seeds included!)
- 4 oz (about half a package) of cream cheese
- 3 oz of crab meat
- 1 Tablespoon of finely diced green onion (plus more for garnish)
- Panko bread crumbs
- Non-stick cooking spray
- FOR EEL SAUCE:
- 1/2 cup of low sodium soy sauce
- 1/2 cup of mirin (I used dry sherry plus and extra tablespoon of sugar)
- 1/4 cup of sugar
- FOR DYNAMITE SAUCE:
- 3 Tablespoons of light mayonaise
- 3/4 Tablespoon of Sriracha
Preparation
Step 1
FOR JALAPENO POPPERS:
Preheat the oven to 375 degrees. Wash each jalapeno and slice in half lengthwise. Remove all the insides from the peppers (especially the seeds!). When doing this, you might want to wear gloves or be careful not to touch your face because it stiiiiings! In a bowl, mix together the crab meat, cream cheese, and green onions until they are nicely incorporated.
Fill each pepper with the cream cheese mixture until they are nice and full. Place a generous amount of panko bread crumbs into a bowl, and with one pepper at a time, dip them (cream cheese side down) into the bread crumbs so the entire top of each pepper is nicely coated. Place a wire rack on a baking sheet and lay the jalapenos on it. Then lightly spray the top of the bread crumbs with the non-stick cooking spray. Bake for about 40 minutes!
FOR EEL SAUCE:
In a pan, combine the soy sauce, mirin, and sugar. Bring the mixture to a light boil so all the sugar is incorporated and entirely dissolved. Then lower the heat to medium-low (letting it simmer), and reduce the sauce until it starts to thicken. Remember, the sauce will thicken even more as it cools so you should stop cooking it right when you see it start to thicken up! If it’s still too runny, then you can heat it up again for a little longer. Then set sauce aside to cool.
FOR DYNAMITE SAUCE:
Mix together until the two are fully incorporated.
Take the two sauce, drizzle over the jalapeno poppers, sprinkle with freshly chopped green onions, and enjoy!