1/2 pound cooked crab or Surimi mock crabmeat
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
2 egg whites, lightly beaten
2 tablespoons fresh basil, finely chopped
3/4 cup fresh bread crumbs
8 jalapeno chiles
Preheat ovet to 375F. Prepare chiles by charring under grill. Placein plastic bag to cool for ten minutes. Peel the chiles under cold water.
Slice open one side and remove seeds.
Sprinkle crab with lemon juice. Stir in mustard, mixing well. Add egg whites and basil and blend. Add bread crumbs and toss mixture together.
Open chiles flat and fill with filling, then fold chiles together. Place stuffed chiles on greased baking sheet, cover with foil and bake for 20 minutes. Remove from oven and serve with tomato salsa.