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