For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin.
Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes.
To serve, place small amount of Jamaican mayo on top of the peppers.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pete Kornack, 2011