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
JALAPENO AND CRAB STUFFED SHRIMP
Provided by Aaron McCargo Jr.
Time 1h17m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
- In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
- In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
- Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
- While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
- Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.
JOE'S SCREAMING STUFFED JALAPENO POPPERS
Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.
Provided by Food Network
Categories appetizer
Time 40m
Yield 10 to 25 stuffed peppers
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
- Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
- Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
- Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
- BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
- Serve 'em up and watch your friends squirm with delight!
CRAB STUFFED BAKED JALAPENO POPPERS
Crab stuffed jalapeno poppers are one of my favorite appetizer recipes! With just one bowl and in under 30 minutes, you'll have an addicting, slight spicy, super cheesy party snack.
Provided by Chrissie Nelson Rotko, www.offtheeatenpathblog.com
Categories appetizers
Time 35m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 125 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRAB STUFFED JALAPENO POPPERS
I wanted to make these poppers for the 4th of July. Since it was so hot we decided to do everything on the grill, including the hordourves..crab stuffed poppers and Buffalo chicken dip..It worked great and were very yummy.
Provided by Dee Stillwell
Categories Cheese Appetizers
Time 35m
Number Of Ingredients 10
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
Oven-roasted cream cheese stuffed jalapeño poppers filled with cheesy crab and Chinese sausage filling with a crispy sesame onion topping. East meets West kinda snack with flavors that will tickle your taste buds.
Provided by Pups with Chopsticks
Categories Low-Carb Pescatarian Nut-Free Shellfish-Free Spicy Egg-Free Entertaining Peanut-Free Tree Nut-Free Tomato-Free Oven Stove
Time 35m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 18 calories, Protein 0.6 g, Fat 1.4 g, Carbohydrate 0.9 g, Fiber 0.1 g, Sugar 0.3 g, Sodium 35.5 mg, SaturatedFat 0.7 g, TransFat 0.0 g, Cholesterol 3.3 mg, UnsaturatedFat 0.3 g
CAJUN CRAB STUFFED JALAPENOS
Cajun Crab Stuffed Jalapenos are stuffed full of cream cheese, fresh crab meat, cheddar cheese, and bacon. This spicy appetizer is wonderfully creamy and cheesy with plenty of kick.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 8
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.
Nutrition Facts : Calories 125 kcal, Carbohydrate 2 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 323 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
JALAPENO POPPERS STUFFED WITH CHEESE AND CRAB
Make and share this Jalapeno Poppers Stuffed with Cheese and Crab recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
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.
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BACON WRAPPED JALAPENO CRAB POPPERS - RECIPES
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Cuisine AmericanCategory AppetizerServings 4Total Time 20 mins
- 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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- 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 jalapeos 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 jalapeos, about 1 Tbsp (15 ml) each.
BACON WRAPPED CRAB-STUFFED JALAPENO POPPERS - MAGIC SKILLET
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Cuisine MexicanCategory DinnerServings 6Total Time 1 hr
- 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.
AWESOME CRAB STUFFED JALAPEñO POPPERS - THE WEEKLY MENU
From theweeklymenubook.com
Cuisine AmericanCategory AppetizerServings 20Total Time 32 mins
- Wash the peppers. Cut the jalapeños peppers in half and deseed and devein with a small spoon. If they smell strong or burn your hands, soak in ice water for about 10 minutes to reduce the heat. Then remove and dry.
- Remove the crab meat from the legs using kitchen shears to cut the shells. Break into small pieces. Set aside.
CRAB STUFFED JALAPEñO POPPERS | AIR FRYER RECIPE
From akitchenandacompass.com
Cuisine Tailgate RecipesTotal Time 13 minsCategory AppetizersCalories 53 per serving
- Wash and prepare your jalapeños. You can either slice them in half, discarding most of the seeds and veins, or you can slice them half way allowing a space to pipe in the filling (which will be much spicer).
- Add all of the remaining spices and condiments (reserve the crab meat for last), and combine well.
- Add the crab meat, and combine thoroughly. At this point, you can place the mixture into a ziplock bag for piping into the whole peppers, or just start stuffing the pepper halves. If you are making the jalapeño halves, you can skip the next two steps, and your papers are ready for the air fryer.
CRAB STUFFED BACON WRAPPED JALAPENO POPPERS - FRUGAL HAUSFRAU
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Reviews 46Estimated Reading Time 7 minsServings 8Total Time 456436 hrs 40 mins
- 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.
JALAPENO POPPERS STUFFED WITH CRAB RANGOON RECIPE
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4.5/5 (2)Total Time 55 minsCuisine Easy AppetizersCalories 51 per serving
- In a large bowl, stir the cream cheese, crab meat, seafood seasoning, seafood seasoning, teriyaki sauce, salt, pepper, and ½ cup of green onions until well combined and creamy. Set aside.
- Slice the jalapeno peppers in half lengthwise and remove the ribs and seeds. *Note - disposable gloves may be worn if your skin is sensitive OR make sure to wash your hands immediately afterward, being careful not to touch your eyes or nose before hand washing. Also, If you like a hotter popper feel free to leave in some of the ribs and seeds.
- Generously spoon the rangoon filling into each hollowed-out popper shell and place them (crab meat side up) in a baking dish that has been sprayed with cooking spray.
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