3 (12 oz.) cans mild jalapeno peppers (without seeds)
1/2 lb. Velveeta, coarsely grated
3 (6 oz.) cans crab meat
1 c. light mayonnaise
2 (7 1/2 oz.) cartons Egg Beaters
1 tbsp. onion, minced
1 tbsp. Italian seasoning
1 tbsp. Tony's Creole seasoning
1 (15 oz.) box Italian bread crumbs

Drain and remove stems from peppers. (Be sure to remove all seeds.) Combine all remaining ingredients and mix thoroughly. Pat mixture into patties 1/4-inch thick. Make patties large enough to wrap around stuffed pepper. Mixture should seal off entire surface of pepper. Deep-fry 4 to 5 minutes in hot oil or until browned.

Makes 21.

Add more mayonnaise if there is difficulty with mixture adhering to peppers.