Crab Cake Stuffed Jalapeno Poppers with Remoulade

• Seafood

  • 1 lb Lump crab, jumbo

• Produce

  • 12 Jalapenos
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 4 1/3 tbsp Dijon mustard
  • 2 tbsp Dill pickle relish
  • 1 tsp Horseradish
  • 1 tsp Hot sauce
  • 1 tbsp Ketchup
  • 1 5/16 cup Mayonnaise
  • 1 tsp Worcestershire

• Baking & Spices

  • 2 tsp Creole seasoning

• Bread & Baked Goods

  • 1 cup Panko
  • 2 slices White bread

• Dairy

  • 2 tbsp Butter

• Other

  • 1 tablespoon Old Bay

Found on littlesouthernkitchen.com

Description

Ingredients

• 1¼ cup mayonnaise
• 4 tablespoons Dijon mustard
• 1 teaspoon horseradish
• 1 tablespoon ketchup
• 2 teaspoons Creole seasoning
• 2 tablespoons dill pickle relish
• 1 teaspoon hot sauce
• 1 lb jumbo lump crab, shells picked out
• 1 egg, beaten
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire
• 1 tablespoon Old Bay
• 1 tablespoon chopped, fresh parsley
• 2 slices white bread, crust removed and torn into small pieces
• 12 jalapenos
• 2 tablespoons butter, melted
• 1 cup panko

Directions

• First, well make the remoulade sauce. In a small bowl, combine 1¼ cup mayonnaise and next 6 ingredients (through the hot sauce.) Cover with plastic wrap and place in the refrigerator.
• In a medium sized bowl, mix egg, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire, 1 tablespoon Old Bay, and 1 tablespoon chopped parsley. Add in bread pieces and crab. Slowly fold the mixture over to combine all ingredients, but be careful not to break up the crab too much.
• Preheat your oven to 350. Slice the jalapenos lengthwise and remove the seeds and white membranes. (I recommend wearing gloves during this!) Place the jalapenos, cut side up, on a baking sheet. Fill with the crab mixture and bake for 15 minutes.
• While the jalapenos are baking, combine melted butter and panko. After baking for 15 minutes, top each jalapeno popper with the panko/butter mixture and bake an additional 15 minutes, until the panko is golden.
• Place the jalapenos on a serving tray and drizzle with the remoulade. Serve immediately with the extra remoulade on the side.