Mock-Crab Stuffed Jalapeno Poppers
  1. Heat the oven to broil, toss jalapenos with canola oil and arrange on a foil-line baking sheet. Broil for 10-12 minutes, turning the jalapenos several times until blackened.
  2. Take out the peppers and lower the oven to 350 degrees F. Transfer the jalapenos to a paper bag and let steam for 10 minutes. Wearing gloves, peel the skin off of the jalapenos and set back on the baking sheet.
  3. Cut a slit down the length of each pepper and scoop out all of the seeds with a small spoon or your hands (if you are wearing gloves). If you want your poppers hotter, leave some of the seeds in. That’s where all of the heat lies.
  4. In a bowl, mix together the crab, cream cheese, cilantro, parsley, 1 ½ cups bread crumbs, lime juice and 1 egg yolk. Carefully stuff each jalapeno with the cream cheese mixture, being sure not to rip the peppers open. Lightly squeeze the peppers to make sure they stay together and refrigerate for 20 minutes.
  5. n the meantime, get your bowls ready for dipping the jalapenos. In one bowl, mix together the bread crumbs, garlic powder, salt and pepper. Place flour in a second bowl. In a third bowl, stir together 1 egg yolk and 2 whites. Set up the bowls alongside the jalapenos and working with one pepper at a time, dredge in the flour, dip in the eggs then roll in bread crumbs and place back on the baking sheet.
  6. Bake at 350 degrees F for 30 minutes and that’s it!