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Crab Stuffed Jalapeno Peppers
A crab meat and cream cheese stuffed jalapeno pepper appetizer recipe
Credited to Winnie Bloxom of Crisfield, MD.
This recipe was the 1st Place Appetizer Division Winner in the 1992 Crab Cooking Contest in Crisfield, MD.
- 20 whole jalapeno peppers
- ½ lb. special crab meat
- 3 oz. grated sharp cheddar cheese
- 3 oz. cream cheese
- ½ 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 the sour cream. Fold in the crab meat.
Fill the cooled peppers and place them 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 for a couple of minutes to brown them.
Cool and enjoy.