No servings information available
24 Large Jalapeno’s
8oz. Package of Cream Cheese
1 Can of Crabmeat (white or lump)
⅓ Cup Mozzarella Shredded Cheese
⅓ Cup Parmesan Shredded Cheese
Liquid Crab Boil
Bacon slices cut in half
Seasoning to taste: salt, pepper, Cajun seasoning or cayenne pepper
No nutrition information available
Preheat oven to 350 degrees. Wear disposable gloves when working with the jalapeno as oil from jalapeno will remain on hands and can burn body parts like the eye if you accidentally rub you eye or eyelid.
Remove jalapeno top and stems. You can either cut the top off the jalapeno or cut the jalapenos in half. Either way remove veins and seeds.
Let the cream cheese come to room temperature, add the crabmeat either white or lump or both, mozzarella and parmesan cheeses. Mix well until blended, add a little crab boil liquid, about 1 teaspoon to start, and salt and pepper to taste. Taste the mixture and add more crab boil and Cajun seasoning or cayenne if you like it hotter for your taste.
Place this mixture into a Zip Lock bag cut the corner out of the baggie and use it like a piping bag. Squeeze the mixture into the jalapenos evenly.
Wrap the jalapenos top or half in bacon and skewer with toothpicks and bake for 30 minutes on a baking sheet. Letting it cook for 30 mins will still leave some of the crunch and heat from the jalapeno, but if you cook it for an additional 15 minutes, the heat from the veins will be pretty much gone if you do not like it hot.
You may want to taste one at the 30 min mark to check if heat is good enough or if cooking the additional 15 minutes will suit your taste. A piece of shrimp, Italian or breakfast sausage, ham or a piece of a little smokie can be stuffed into the jalapeno as well.