Crab Stuffed Jalapeno Poppers

By KDCooks

My version of what I had at Federal House in Annapolis, MD.

Ingredients

• 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed (keep seeds in if you like REALLY spicy)
• 6 ounces cream cheese, softened
• 1 1/2 cups shredded Cheddar Jack
• dash of garlic salt
• 1 6 oz can of crabmeat
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko crumbs, or fine dry breadcrumbs
• 1/2 cup all-purpose flour

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, cheese, garlic salt. Gently fold in crab meat.

In a small bowl, beat together the eggs, milk. In a shallow dish, combine the panko crumbs.

In a third dish, combine the flour.

Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.