Forks & Vines

Crab rangoon (puff) meets jalapeno popper — OMG. So good y’all. I’ve been a long time fan of jalapeno poppers (I know i’m not alone here), typically stuffed with a blend of cream cheese and cheddar, and always wrapped in bacon. I had some leftover crab meat I was trying to decide how to use up, Jason had brought home a bunch of jalapeños and here we are. I don’t know if I’ll ever plan to make these poppers without crab again you guys. Creamy cheese, crispy bacon, spicy jalapeno and real crab meat — 4 ingredient appetizer that is guaranteed to be a hit, if you’re even willing to share. 

Crab & Cream Cheese Jalapeno Poppers

Crab rangoon meets jalapeno popper – YUM!

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Servings: 0

Ingredients Method Notes

Ingredients

  

• 6 jalapeños
• 4 oz cream cheese
• 2 oz shredded crab meat
• 12 strips bacon use a thin/regular cut

Method

 

1. Preheat oven to 425.
2. Mix together crab & cream cheese until evenly combined.
3. Halve jalapenos, leave the stems on so cheese won’t melt out while cooking.
4. I find it best to see which way the jalapeno naturally lays and slice in half in such a way that it will lay pretty flat when halved.
5. Fill jalapeno halves with crab mix and wrap with one slice of bacon each.
6. Bake 15 mins, and then turn broiler onto high and leave in another 3 minutes (this allows bacon to crispy nicely!
7. ENJOY!

Notes

This makes 12 halves — easily adjust to make however many you want. 

• ​Rule of thumb I used was 1 part crab to 2 parts cream cheese. Crab meat can typically be found in the seafood area near your butcher at the grocery store. I use real crab meat, not imitation!
• Do not use thick cut bacon — I find that with the extra time needed to fully cook and crisp thick cut, the peppers are over cooked. 2 strips per jalapeno. 

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