Ingredients
10-12 med jalapenos
1 tbl canola oil, plus more for frying
1/4 lb lumb crab meat, picked through to reove any bits of shell
3 tbl cream cheese, room temp
1 tbl finely chopped cilantro
1 tbl finely chopped parsley
1 shallot, finely chopped
1 1/2 tbl plus 3/4 cup dried bread crumbs
2 tsp fresh lime juice
1 egg yolk
1/2 cup flour
1/2 cup milk
2 eggs, beaten
1 1/4 tsp kosher salt
Preparation
Heat oven to broil; arrange rack 6in from heating element. Ina small bowl, toss jalapenos with 1 tbl oil. Transfer jalapenos to a foil-lined baking sheet;broil, turning several times, until blackened, about 12 min. Transfer to bowl, cover with plastic wrap, and set aside to let steam for 15 min. Peel the jalapenos. Working with 1 jalapeno at a time cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so they stay intact). Set aside.
With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1/2 tbl bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeno with 1 heaping tbl of filling; transfer to a plate and repeat with remaining jalapenos. Refrigerate for 30 min.
Put remaining bread crumbs into a shallow dish. Put flour into another small dish. Whisk together milk and eggs in a bowl. Working with 1 jalapeno at a time, dredge jalapeno in flour, shaking off excess. Dip jalapeno in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.
Pour oil to depth of 2in into a 4qt saucepan over med-high heat until a deep-fry thermometer reads 325 degrees. Working in batches, add jalapenos and cook, turning occasionally, until golden brown, about 3 minutes. Drain on paper towels; sprinkle with salt.
