@baymule
https://www.saveur.com/article/Recipes/Crab-Stuffed-Jalapenos/
Mine is loosely based on the above recipe:
10–12 medium jalapeños
(I used 6 big ones)
1 tbsp. canola oil, plus more for frying
1⁄4 lb. lump crab meat, picked through to remove any bits of shell
(I used 8 oz)
3 tbsp. cream cheese, at room temperature
(I used 8 oz)
1 tbsp. finely chopped cilantro leaves
1 tbsp. finely chopped parsley leaves
1 shallot, finely chopped
1 1⁄2 tbsp. plus 3/4 cup dried bread crumbs
2 tsp. fresh lime juice
(I forgot to add this)
1 egg yolk
(I used 2)
1⁄2 cup all-purpose flour
1⁄2 cup milk
2 eggs, beaten
1 1⁄4 tsp. kosher salt, plus more to taste
(I added a couple shakes of Old Bay)
- Heat oven to broil; arrange a rack 6" from heating element. In a small bowl, toss jalapeños with 1 tbsp. oil. Transfer jalapeños to a foil-lined baking sheet; broil, turning several times, until blackened, about 12 minutes. Transfer jalapeños to a bowl, cover with plastic wrap, and set aside to let steam for 15 minutes. Peel the jalapeños. Working with 1 jalapeño at a time, cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact). Set jalapeños aside.
- With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1⁄2 tbsp. bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeño with 1 heaping tbsp. of filling; transfer to a plate and repeat with remaining jalapeños. I didn't stuff the jalapenos - I chopped them up into the stuffing mix - basically making a jalapeno popper instead of a 'stuffed' jalapeno.
- Refrigerate for 30 minutes.
- 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 jalapeño at a time, dredge jalapeño in flour, shaking off excess. Dip jalapeño in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.
- Pour oil to a depth of 2" into a 4-qt. saucepan over medium-high heat until a deep-fry thermometer reads 325˚. Working in batches, add jalapeños and cook, turning occasionally, until golden brown, about 3 minutes. Drain jalapeños on paper towels; sprinkle with salt.
Other changes: I sautéed a hatch pepper, 1/2 a large onion and a couple garlic bulbs in butter/olive oil mixture.
When that was soft I added a lb of shrimp. I seasoned generously with Old Bay and cooked until the shrimp was done. Peeled and chopped the shrimp. Added that to the crab mixture and used some of the peppers and onions and juice from the pan. The over the top flavoring (in my opinion) was to use some of the oil/seasoning juice from pan that I cooked the shrimp in. I added just enough to make the mixture 'workable.' I didn't actually stuff the jalapenos - I chopped them up into the stuffing mix. Then I did the double dredge and cook.
DH loves stuff really hot so I divided the stuffing mix into two bowls and added more jalapeno ribs/seeds to his.
I dipped mine in a mixture of sour cream and little picante. DH used some other concoction with liberal amounts of hot sauce.
Guess it's "back to work" next week...or...
call in sore. 
I will be using any physical excuse to call in between now and January, lol. There are so many times when we go to work even when we don't really feel well. My workmates need a wake up call. I've been telling my boss that she needs to learn some of my job duties so she can train my replacement and nope....she refuses. So, maybe if I'm not there very much she'll get a clue, lol. 
