Sunday, July 17, 2011

Crab-Stuffed Grilled Jalapeños

Wow, were these good! And don't be afraid of the peppers. They get blanched, which really gets rid of most of the heat. If want to keep that heat, add the seeds from the peppers into the crab mixture.

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


  • 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.

No comments:

Post a Comment