Bacon Wrapped Crab-Stuffed Jalapeno Poppers

2013-12-29
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

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Nutritional Info

This information is per serving.

  • Calories

    110.7
  • Fat

    7.0 g
  • Saturated Fat

    3.4 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    16.8 mg
  • Sodium

    169.7 mg
  • Potassium

    185.9 mg
  • Carbohydrate

    7.8 g
  • Fiber

    1.7 g
  • Sugars

    2.3 g
  • Protein

    6.2 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

Ingredients

  • 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

Method

Step 1

In a small mixing bowl, combine cream cheese, Worcestershire sauce, and garlic powder. Beat until well blended.

Step 2

Stir in the crab meat and shredded cheddar cheese. Transfer crab mixture to a resealable plastic bag.

Step 3

Cut a small hall in a corner of the bag. Pipe filling into jalapenos.

Step 4

Wrap each jalapeno with a piece of bacon and secure with a toothpick. Place stuffed jalapenos on an ungreased baking sheet.

Step 5

Preheat oven to 350°F (170°C).

Step 6

Bake in preheated oven for 40-50 minutes or until peppers are crisp-tender. Serve crab- stuffed jalapenos hot.

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