Tempura Crab Jalapeno Bombs

Trim the stem ends of the jalapeños, slice them in half lengthwise, and remove the seeds and membranes.

Fill each jalapeno half with cream cheese.

In a small bowl, mix 1 teaspoon of chili crunch or chili oil, and 2 teaspoons of soy sauce.

Add the chili crunch sauce to the crab and mix until combined.

Preheat a pan with canola or vegetable oil to 350°F. Add spicy crab meat on top of the cream cheese in the jalapeños, pressing it lightly into the peppers.

Prepare tempura batter using 1 cup of the powdered mix and following the directions provided on the package.

Coat each crab jalapeño bomb thoroughly in the batter, letting the excess drip off. Carefully place the jalapeños into the hot oil and fry them for a few minutes on each side until they turn a light golden brown.

Drain the cooked jalapenos on a paper towel lined plate.

Prepare spicy mayonnaise by mixing 1/2 cup of mayonnaise with 2 teaspoons of sriracha in a small bowl. Adjust sriracha to taste.

Drizzle Tempura Crab Bombs with a generous amount of spicy mayonnaise, Teriyaki Sauce, and sriracha. Garnish with freshly chopped chives.

Enjoy!!