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Crab-Stuffed Jalapeños One of the best appetizer recipes: Tender pepper boats hold a

creamy crab filling topped with crisp crumbs.

Ingredients:

10 large fresh jalapeño peppers, (8 oz/250 g)

1 pkg ( 10 oz/300g) frozen crabmeat, thawed

1/4 cup (60 mL) light mayonnaise

1/4 cup (60 mL) light sour cream

1 egg yolk

2 green onions, finely chopped

2 tsp (10 mL) lemon juice

1/4 tsp (1 mL) dry mustard powder

1/4 tsp (1 mL) salt

1 cup (250 mL) fresh bread crumbs

2 tbsp (30 mL) chopped fresh parsley

2 tbsp (30 mL) butter, melted

Directions:

1. Wearing rubber gloves, cut jalapeno peppers in half

lengthwise, leaving stems intact. With small knife,

scrape out seeds and membranes. Set jalapeños aside.

2. In sieve, drain crab, pressing out as much moisture as

possible; pick through to remove any cartilage. Transfer

to bowl.

3. 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.

4. 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.)

5. Bake in 375°F (190°C) oven until topping is golden and

crisp, about 20 minutes.