I found the original recipe on the Cajun Delights blog, one of my favorite blogs to follow.
Makes: 24 appetizers
Prep time: 10 minutes
Cook time: 40 minutes
Printable Recipe
Ingredients:
- 12 large jalapeños, cut in half, seeds removed
- 5 oz cream cheese, softened
- 3 oz sharp cheddar cheese, finely shredded
- 8 oz lump crab meat
- 1 small clove garlic, minced
- 1 green onion, finely chopped
- 1/2 lemon, juiced
1. Bring a large pot of water to a boil. Add in jalapeños and boil for 30 seconds. Drain, and place peppers in a large bowl of ice water until cooled. Drain.
2. Gently combine remaining ingredients in a bowl.
3. Prepare grill for indirect cooking. (Alternatively, you can cook them in a 350 F oven).
4. Place peppers on grill and cook indirectly for 20-30 minutes or until softened and lightly browned.
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