Bacon Wrapped Crab Jalapeno Poppers Recipes
CRAB-STUFFED JALAPENOS
"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BACON WRAPPED CRAB STUFFED JALAPENO POPPERS RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 4
Steps:
- Cut peppers in half lengthwise and remove seeds Mix crab meat with cream cheese. Fill pepper halves with crab mixture and reassemble. Wrap each pepper loosely with strip of bacon and secure with tooth pick. Grill over indirect medium heat for about 25 to 35 minutes or until bacon is crisped.
BACON WRAPPED CRAB JALAPENO POPPERS
spicy, bacony, crabby, bubbly cheesy goodness! everyone loves these when i serve them.
Provided by Sherri Williams
Categories Other Snacks
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine ingredients 2-10. Mix well.
- 3. Stuff each half of the jalapeno pepper with the crab mixture (I roll the crab mixture into tiny logs). Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.
- 4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.
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- In a small mixing bowl, combine cream cheese, Worcestershire sauce, and garlic powder. Beat until well blended.
- Stir in the crab meat and shredded cheddar cheese. Transfer crab mixture to a resealable plastic bag.
- Wrap each jalapeno with a piece of bacon and secure with a toothpick. Place stuffed jalapenos on an ungreased baking sheet.
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- Cut a slit down the length of each jalapeno pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact.) Set jalapeños aside.
- Combine crabmeat, cream cheese, shallot, salt, pepper, and lime juice in a food processor. Pulse briefly. Add parsley and cilantro and blitz again.
- Scoop mixture into a large plastic bag. Push the mixture into the cover of the bag and twist the top to make a piping bag. Cut the tip of the corner of the bag (not too big or too much filling will come out) and squeeze the mixture into the jalapeños, about one tablespoon (15 milliliters) each.
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