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Stuffed Jalapeno Peppers
  • 20 whole jalapeno peppers
  • 1/2 lb. special crab meat
  • 3 oz. grated sharp cheddar cheese
  • 3 oz. cream cheese
  • 1/2 tsp. Old Bay Seafood Seasoning
  • salt and pepper to taste
Cap, cut in half lengthwise, and scoop out the seeds of the peppers. Blanch them in boiling water for 2 minutes. Stir together the cheese and sour cream. Fold in the crab meat. Fill the cooled peppers and place on a baking sheet that has been sprayed with Pam. Bake at 350 degrees for 20 to 25 minutes. If you need to, you can broil them a couple of minutes to brown them. Cool and enjoy.
This recipe is credited to Winnie Bloxom of Crisfield, MD and was the 1st Place Winner in the 1992 Crab Cooking Contest (Appetizer Division) in Crisfield, MD.
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