Crab Stuffed Jalapenos Recipes

CAJUN CRAB STUFFED JALAPENOS

Steps:

• Preheat oven to 375 degrees F.Line a rimmed baking sheet with parchment paper or aluminum foil.
• In a medium bowl, stir together cream cheese, Cajun seasoning, garlic powder, and cheddar cheese.
• Add bacon, green onions, and crab and gently stir in.
• Cut each jalapeno in half. Scoop out the seeds and white membrane.
• Stuff jalapenos with cream cheese mixture and place on prepared baking sheet.
• Bake for 20 to 25 minutes.

CRAB STUFFED JALAPENOS

Steps:

• Cut stems from jalapenos.
• Scoop out seeds, using a small, sharp knife (do not cut jalapenos).
• Stuff each pepper with crab meat; set aside.
• Combine 1/8 cup flour and next 4 ingredients; stir until smooth, and set aside.
• Combine 1/4 cup flour and 1/8 cup cornmeal; set aside.
• Dip stuffed jalapenos in batter; dredge in flour mixture.
• Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
• Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
• Drain on paper towels.

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.

CRAB STUFFED JALAPENO POPPERS

Steps:

• 1. Line grill safe cookie sheet with HD foil. Cut peppers in half lenghtwise and remove seeds and membrane. (can be one the day ahead)I use latex gloves for this. A couple of times I haven't and paid the price. ouch! Place pepper halves on lined cookie sheet.
• 2. Mix together all other ingredients. If using imitation krab, chop till flakey in food processor. and stuff peppers with mixture. Grill for about 20 minutes until bubbly and browned. Let cool for 5 minutes. Enjoy!
• 3. You can also bake these in the oven. I bake them @400 degrees for 20 minutes and then broil for 2-3 minutes. yummmm

CRABMEAT-STUFFED JALAPEñO POPPERS

Steps:

• Using a Y-shaped vegetable peeler, peel each jalapeño. Using a paring knife, cut a slit down length of each jalapeño. Using a spoon, remove seeds, being careful to keep peppers intact. Set aside.
• In a medium bowl, stir together crabmeat, cream cheese, chives, 2 tablespoons bread crumbs, lemon zest and juice, egg yolks, garlic, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper with a fork. Spoon mixture into jalapeños. Refrigerate for 30 minutes.
• In a medium bowl, whisk together eggs and buttermilk. In another medium bowl, stir together flour, cornmeal, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. In a third medium bowl, place remaining 2 cups bread crumbs.
• Pour oil into a deep fryer, and heat to 325°. Line a rimmed baking sheet with paper towels.
• Toss jalapeños in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess. Fry until golden brown, about 2 minutes. Let drain on prepared pan. Serve immediately with Spicy Dipping Sauce.
• In a small bowl, combine all ingredients. Refrigerate in an airtight container until ready to use.

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.,

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

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-STUFFED JALAPEñO FRITTERS

Steps:

• Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies.
• Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.)
• Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.
• Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.