Set the stove to medium heat and add in the Sesame Oil (1 tablespoon) in a frying pan
Once the oil is hot, add in the Sesame Seeds (2 tablespoon) and toast it for about 10-15 seconds.
Add in the Panko Breadcrumbs (1/2 cup) and fried Onion (1/4 cup) and toast it for a few minutes until they are golden brown.
Once it is brown, remove it from the heat and set it aside for topping the jalapeño poppers at the very end.
Wash the Jalapeño Pepper (12) and cut them in half lengthwise. When de-seeding the jalapeno, be careful not to breathe in the spicy fumes around the work area or touch your face after.
Using a spoon, jab into the whites of the jalapeno near the top around the stem and scrape downwards. Set aside the scraped out jalapenos.
Finely chop the Onion (1/2) and Chinese Sausage (1) and toast it in a frying pan to release the oils and flavours from the sausage and brown the onions, approximately 10 minutes.
Preheat the oven to 400 degrees F (205 degrees C).
In a small bowl, combine the Cheddar Cheese (1 cup), Cream Cheese (250 gram), Soy Sauce (1 tablespoon), Honey (1/2 tablespoon), toasted onions and Chinese sausage, Imitation Crab (1 cup) and Garlic Powder (1/2 tablespoon). Mix well.
Stuff the jalapeños with the cheese and crab stuffing and place it on a on a cookie sheet with lined with parchment paper.
Roast the jalapeno popppers in the oven for approximately 15 minutes. If you are using smaller jalapenos, roast it for about 12 minutes. Our goal is to not overcook the poppers. Over cooked jalapenos will release a lot of water and make them soggy.
Once it is done roasting, top the jalapenos with the crispy toppings immediately while the cheese is still soft.
Serve and enjoy immediately.