Jalapeno Poppers Stuffed With Cheese And Crab Recipes

CRAB STUFFED BAKED JALAPENO POPPERS

Steps:

• 1. Preheat the oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper. 3. Slice the jalapenos in half and scoop out the seeds, membranes and other insides. 4. In a food processor or blender, add the butter crackers and pulse until they resemble fine crumbs (the same consistency as bread crumbs.) You can also crush crackers by hand using a potato masher, fork or your hands. Transfer cracker crumbs to a shallow bowl. 5. In a separate bowl, mix together cream cheese and both types of shredded cheese until combined. 6. Add lemon juice, Worcestershire and spices to the cream and shredded cheese mixture. Stir to incorporate. 7. Add diced red peppers to the cheese mixture and stir to combine. 8. Fold crab meat into cheese mixture. Set aside. 9. In another bowl, whisk together two eggs and set aside. 10. Stuff each jalapeno pepper half with cheese and crab mixture. Make sure you don't overstuff the peppers or they will explode in the oven! 11. Dip each stuffed pepper half completely into the egg mixture, then roll each pepper in the crushed crackers and place on prepared baking sheet. Repeat with each pepper half. 12. Bake for 15 to 20 minutes, or until the peppers are tender, the cracker topping is browned and the cheese is bubbly. 13. To add a little extra crisp to your baked jalapeno poppers, broil for about 3 minutes. 14. Serve while the baked jalapeno poppers are hot!

CRAB + CREAM CHEESE JALAPEñO POPPERS

Steps:

• 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 (200 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.

JALAPENO POPPERS STUFFED WITH CHEESE AND CRAB

Steps:

• Carefully make a lengthwise slit up the side of each chile and remove the seed sack.
• Cover the jalapenos with milk and soak overnight in the refrigerator.
• Mix cheese and crab.
• Drain, rinse and fill each chile with cheese mixture.
• Coat each one lightly with flour (this helps the coating adhere).
• Mix together the egg, water and oil and dip each chile in the mixture, then in the crumbs.
• Make sure all the surface is coated with crumbs; gently pat any loose crumbs into place.
• Place the chiles on a rack, to dry at room temperature for 15-20 minutes before frying.
• This is important, because otherwise the coating will come off while frying.
• Deep fry the chiles in hot oil until golden brown, drain on paper towels season with salt and serve hot with salsa or your favorite sauce.

CRAB STUFFED JALAPENO POPPERS

Steps:

• Cut the Jalapeno in half, and remove all the seeds. Make sure to use gloves or thoroughly wash your hands after
• Mix sweet corn, cream cheese, Japanese mayo, half of the cheese, and imitation crab meat in a bowl-season with black pepper to taste.
• Stuff the jalapeno with the filling and top with more shredded cheese and panko
• Bake at 450F for 10 minutes

JOE'S SCREAMING STUFFED JALAPENO POPPERS

Steps:

• Preheat the grill.
• Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
• Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
• Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
• Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
• BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
• Serve 'em up and watch your friends squirm with delight!

CRAB-STUFFED JALAPENOS

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.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!

CAJUN CRAB POPPERS

Steps:

• Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

BACON WRAPPED CRAB STUFFED JALAPENO POPPERS RECIPE - (4.1/5)

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 JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.