Spicy Crabmeat Stuffed Jalapeno Bites

30 jalapenos
½ lb. lump crabmeat
1 (8-oz.) pkg. cream cheese, softened
¼ c. thinly sliced fresh chives
2 c. plus 2 T. panko bread crumbs, divided
1 T. lemon zest
2 T. fresh lemon juice
2 egg yolks
2 T. minced garlic
1 t. dry mustard
Salt, black pepper
2 eggs
1 c. whole buttermilk
1 c. flour
½ c. cornmeal
Peanut oil, for frying

1. With paring knife, cut slit down length of each pepper. Remove seeds and membranes. You can peel if you like, not necessary. Set aside.
2. In bowl, stir together crabmeat, cream cheese, chives, 2 T. bread crumbs, zest, lemon juice, egg yolks, garlic, mustard, salt and pepper with a fork.
3. Spoon mixture into peppers. Refrigerate for 30 minutes.
4. In another bowl, whisk together eggs and buttermilk. In another bowl, stir together flour, cornmeal, salt, pepper. In third bowl, place the remaining bread crumbs.
5. Pour oil into deep fryer and heat to 325. Line a rimmed baking sheet with paper towels.
6. Toss peppers in flour mixture, shake off excess. Tip in egg mixture, let excess run off. Dredge in bread crumbs, shake of excess.
7. Fry until golden brown, about 2 minutes. Drain on paper towels.
8. Serve with SPICY DIPPING SAUCE or your favorite sauce.
   SPICY DIPPING SAUCE
   2 c. Miracle Whip or mayo
   ¼ c. dry mustard
   ¼ c. prepared creamy horseradish
   Black pepper to taste
9. In bowl, combine all ingredients. Refrigerate until ready to use.