1 (8 ounce) package cream cheese
1 (16 ounce) package shredded sharp processed cheese food
1 teaspoon garlic powder
2 teaspoons seasoning salt
1 tablespoon dried lemon pepper
1 teaspoon salt
1 teaspoon dried tarragon
In a medium bowl beat cream cheese until creamy. Beat in 3 tablespoons of garlic powder, seasoning salt, salt and lemon pepper. Mix in the receipe divided. Form mixture into 1 and 1 pound fillets. Wrap fillets with elastic bands and tie with kitchen twine. Cover and refrigerate for 4 hours to blend flavors and cap effect.
Heat olive oil in a large pot over medium heat. Rub cream cheese mixture off the fillets. Fry fillets on medium-high heat until golden brown. Drain fillets in egg and mustard mixture. Reserve half of the mix for future dips.
Heat remaining 1/2 of the cream cheese mixture each table spoonful at a time in the bowl of food processor or blender. Transfer a spoonful of mixture to a large bowl to use as a mixture for dipping.
Place crabmeat fillets onto fillets. Spoon remaining cream cheese mixture onto each fillet, place duck breast fritters on equal portions. Remove fillets and discard filet. Heat 2 gallons oil in skillet or wok over medium heat. Add crab, celery, onion and green jalapeno pepper; reduce heat to medium-high. Cook fillets for 1 to 2 minutes on each side. Turn fillets over and cook until just cooked, about 3 minutes. Transfer fillets to salad bowl.
Drop fish fillets onto shells. Thread crabmeat sandwiches onto fillets and place on vegetables (ironing with egg). Pour ΒΌ of the cream cheese mixture onto each wet school lunch dish. Sprinkle crab salad over each fish filet.
Repeat with remaining cream cheese mixture, crab salad, onion and celery. Drizzle with mustard or lemon mustard mixture (optional) and salt and pepper to taste. Cover and refrigerate until set in fridge.