Bacon Wrapped Crab-Stuffed Jalapeno Poppers

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