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PHOTO: Rachael Brugger
This recipe comes to us from Susan Killion, winner of the “Stuffed Veggies Recipe Contest” sponsored by G&R Publishing. “This is a fabulous appetizer or a main dish served alongside a stuffed baked potato with a fresh crispy salad,” Killion says, and we couldn’t agree more. If you like a little kick in your meal, these spicy snacks are just for you.
- 12 jalapeño peppers, rinsed, halved, stemmed and seeded
- 8 ounces cream cheese
- 1 cup grated sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 T. chopped fresh parsley
- 1/2 cup sour cream
- 8 ounces crab meat
- 24 strips bacon
Cover a cookie sheet with parchment paper and preheat oven to 375 degrees F.
Boil one quart of water in a medium-sized pot. Separate bacon strips, turn water off, drop strips in water and stir gently to separate. While bacon is in water, warm cream cheese in microwave for 45 seconds. Stir together with sour cream, cheddar cheese, green onions and parsley, and then gently fold in crabmeat.
Remove bacon from hot water and rinse with cool water in colander. Fill jalapeño halves with crab dip and mound gently. Wrap each filled pepper half with bacon and tuck end under jalapeño, then place on parchment-lined baking sheet.
Bake for 25 minutes or until bacon is crispy and crab filling is hot and bubbly. This is a fabulous appetizer or a main dish served alongside a stuffed baked potato with a fresh crispy salad.