Jalapeno Poppers Stuffed With Cheese And Crab Recipes

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.

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.

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.

CHEESY RICE STUFFED JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Prepare rice according to package directions. Allow to cool slightly.
• Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
• Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
• Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
• Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

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.,

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!

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.

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

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.

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.