Crabmeat-Stuffed Jalapeño Poppers

Crabmeat-Stuffed Jalapeño Poppers Yields: About 30 30 jalapeños ½ pound lump crabmeat, picked free of shell 1 (8-ounce) package cream cheese, softened ¼ cup thinly sliced fresh chives 2 cups plus 2 tablespoons panko (Japanese bread crumbs), divided 2 teaspoons lemon zest 2 tablespoons fresh lemon juice 2 large egg yolks 2 cloves garlic, minced 1½ teaspoons dry mustard 1¾ teaspoons kosher salt, divided ½ teaspoon ground black pepper, divided 2 large eggs 1 cup whole buttermilk 1 cup all-purpose flour ½ cup cornmeal Peanut oil, for frying Spicy Dipping Sauce (recipe follows) Using a Y-shaped vegetable peeler, peel each jalapeño. Using a paring knife, cut a slit down length of each jalapeño. Using a spoon, remove seeds, being careful to keep peppers intact. Set aside. In a medium bowl, stir together crabmeat, cream cheese, chives, 2 tablespoons bread crumbs, lemon zest and juice, egg yolks, garlic, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper with a fork. Spoon mixture into jalapeños. Refrigerate for 30 minutes. In a medium bowl, whisk together eggs and buttermilk. In another medium bowl, stir together flour, cornmeal, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. In a third medium bowl, place remaining 2 cups bread crumbs. Pour oil into a deep fryer, and heat to 325°. Line a rimmed baking sheet with paper towels. Toss jalapeños in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess. Fry until golden brown, about 2 minutes. Let drain on prepared pan. Serve immediately with Spicy Dipping Sauce. Spicy Dipping Sauce Yields: 2 cups 2 cups mayonnaise ¼ cup dry mustard ¼ cup prepared creamy horseradish ½ teaspoon ground black pepper In a small bowl, combine all ingredients. Refrigerate in an airtight container until ready to use.