Bacon Wrapped Crab-Stuffed Jalapeno Poppers2021-03-29
- Cuisine: Mexican
- Course: Main Dish, Oven
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
(5 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat3.4 g
Polyunsaturated Fat0.4 g
Bacon wrapped crab-stuffed jalapeño poppers. Use it as an appetizer or main dish. Very easy and delicious! An excellent choice for any party!
You can also prepare Sausage-Stuffed Jalapeño Poppers.
Sausage-Stuffed Jalapeño Poppers
Makes 12 jalapeño poppers
Ingredients: 12 large, fresh jalapeño peppers, cut in half lengthwise, seeds and membranes removed, 1/2 pound (240 g) lean ground pork, 1 cup (250 ml) homemade salsa or tomato juice, 1/3 cup (80 ml) fine bulgur wheat or couscous, 2 tablespoons (30 ml) finely minced yellow onion, 2 teaspoons (10 ml) paprika, 2 tablespoons (30 ml) minced fresh cilantro, 1 clove garlic, peeled and minced, 1/2 teaspoon (3 ml) salt, 1/4 teaspoon (1 ml) dried oregano leaves, 1/2 cup (125 ml) shredded Monterey Jack cheese
Instructions: Preheat an oven to 400º F (200º C). In a large mixing bowl, combine all ingredients, except shredded cheese. Mix until smooth. Scoop into pepper halves, mounding just a little, then sprinkle stuffed jalapeño peppers with shredded cheese and place on an aluminum foil-lined baking sheet.
Bake in preheated oven for 20-25 minutes, or until meat filling is firm and no longer pink. Turn off the oven and remove baked jalapeño poppers. Transfer to serving plates.
Cool for 5 minutes before serving. Serve them with sour cream or ranch dressing for dipping if desired. Enjoy! More delicious appetizers and cocktails
Bacon Wrapped Crab-Stuffed Jalapeño Poppers
- 2 dozen jalapeno peppers, stems removed, seeded
- 6 oz (180 g) fat-free cream cheese
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- 8 oz (240 g) crab meat, chopped
- 1/4 cup cheddar cheese, shredded
- 12 turkey bacon strips, halved
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.
Cut a small hall in a corner of the bag. Pipe filling into jalapenos.
Wrap each jalapeno with a piece of bacon and secure with a toothpick. Place stuffed jalapenos on an ungreased baking sheet.
Preheat oven to 350°F (170°C).
Bake in preheated oven for 40-50 minutes or until peppers are crisp-tender. Serve crab- stuffed jalapenos hot.