Ingredients<br />5 or 6 large fresh jalapeño peppers<br />1 can ( 120g) crabmeat<br />⅛ cup (30 mL) mayonnaise<br />⅛ cup (30 mL) sour cream<br />1 egg yolk<br />1 green onions, finely chopped<br />1 tsp (5 mL) lemon juice<br />⅛ tsp (.5 mL) dry mustard powder<br />⅛ tsp (.5 mL) salt<br />½ cup (125 mL) fresh bread crumbs<br />1 tbsp (15 mL) chopped fresh parsley<br />1 tbsp (15 mL) butter, melted<br /><br />Method<br /><br />Cut jalapeño peppers in half lengthwise, leaving stems intact. With small knife, scrape out seeds and membranes. Set jalapeños aside.<br />Combine crab, 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.<br />In small bowl, toss together remaining bread crumbs, parsley and butter; spoon onto filling. Arrange on rimmed baking sheet. <br />Bake in 375°F (190°C) oven until topping is golden and crisp, about 20 minutes.
