BACON WRAPPED CRAB STUFFED JALAPENO POPPERS RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 4
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.
BACON WRAPPED CRAB JALAPENO POPPERS
spicy, bacony, crabby, bubbly cheesy goodness! everyone loves these when i serve them.
Provided by Sherri Williams
Categories Other Snacks
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine ingredients 2-10. Mix well.
- 3. Stuff each half of the jalapeno pepper with the crab mixture (I roll the crab mixture into tiny logs). Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.
- 4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.
CAJUN CRAB POPPERS
My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 9
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.,
Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CRAB-STUFFED JALAPENOS
"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BACON WRAPPED STUFFED JALAPENO PEPPERS
This recipe is always a crowd favorite. I got the original from food network with a slight modification. You can play with the ingredients to suit your taste. Enjoy!
Provided by tasmith1
Categories Cheese
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
- You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
- Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
- Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
- Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
- Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
- Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!
Nutrition Facts : Calories 622.8, Fat 60.2, SaturatedFat 26, Cholesterol 134.7, Sodium 1115.2, Carbohydrate 7.5, Fiber 1.1, Sugar 4.5, Protein 14
BACON-WRAPPED JALAPEñO POPPERS
Stuffed with oozing cheese and wrapped in bacon, these spicy jalapeño chilli bites will go down a storm at a party. Beware some are hotter than others!
Provided by Good Food team
Categories Buffet, Canapes, Side dish, Snack
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut a slit in each chilli from top to bottom and scoop out the seeds and white pith with a teaspoon. Mash the cheeses together with some seasoning and stuff the mixture into the chillis.
- Halve each slice of bacon and wrap a piece around each chilli. Cook for 35-40 mins until the bacon is crisp. Serve with your favourite dips and beware - some of the chillies will be spicier than others!
Nutrition Facts : Calories 351 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
CHARRED JALAPENO POPPERS
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
Provided by Snowpeas
Categories Potluck
Time 1h10m
Yield 20 jalapeno halves, 20 serving(s)
Number Of Ingredients 4
Steps:
- Halve and seed the jalapenos.
- Roast on a hot grill just until skins start to turn dark.
- Slice the bacon strips in half.
- Fill the jalapeno halves with cream cheese.
- Wrap halves with bacon and secure with a toothpick.
- Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
- Serve warm.
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- Mix together cream cheese and crab meat. Add Old Bay to taste. Refrigerate while you prepare the jalapenos.
- Cut Jalapenos in half (lay the jalapeno down then turn it by 1/4, so the down side is now vertical, slice from the top to the bottom. The jalapeno that will lay nicely cut side up.)
- Remove ribs and stems – a spoon works nicely. Fill each jalapeno with 1 tablespoon filling. Divide an extra between poppers. Wrap with the bacon, overlapping each wrap by a little. Place all on a rack over a foil lined sheet pan.
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- Cut a slit down the length of each jalapeno pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact.) Set jalapeños aside.
- Combine crabmeat, cream cheese, shallot, salt, pepper, and lime juice in a food processor. Pulse briefly. Add parsley and cilantro and blitz again.
- Scoop mixture into a large plastic bag. Push the mixture into the cover of the bag and twist the top to make a piping bag. Cut the tip of the corner of the bag (not too big or too much filling will come out) and squeeze the mixture into the jalapeños, about one tablespoon (15 milliliters) each.
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- In a small mixing bowl, combine cream cheese, Worcestershire sauce, and garlic powder. Beat until well blended.
- Stir in the crab meat and shredded cheddar cheese. Transfer crab mixture to a resealable plastic bag.
- Wrap each jalapeno with a piece of bacon and secure with a toothpick. Place stuffed jalapenos on an ungreased baking sheet.
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