If there is one thing I always loved the idea of more than the execution, it’s gotta be Bacon Wrapped Jalapeno Poppers. That is until I started making my own. The best, the top of the line, the pinnacle of all the Bacon Wrapped Jalapeno Poppers I’ve made are Crab Stuffed Bacon Wrapped Jalapeno Poppers!
Crab Stuffed Bacon Wrapped Jalapeno Poppers
If you’re backing up now and thinking, “Whoa. Crab? On a Frugal blog?”I getcha. I have strategies, below, to keep you on budget but first know there’s just a little crab in these – just enough to taste it & it plays so well with the bacon and the spicy jalapeno. Bonus, with all the other flavors, it doesn’t have to be top of the line; actually, it would be a shame if it was!
About Crab Stuffed Bacon Wrapped Jalapeno Poppers:
Now let’s talk about my issue with most Jalapeno Poppers, the downside. Raise your hand if this has happened to you. You pick up a lovely little Jalapeno Popper. What looks to be a perfect bit of deliciousness. And that first bite is crunchy raw jalapeno, then bacon pulls off in a chunk, and adding insult to injury, that popper slaps you in the chin with some kind of random, greasy, molten cheesiness. Bummer.
It doesn’t have to be that way! These babies are roasted low and slow, with lots of lovin’ in the oven. The jalapeno stays spicy but the natural sweetness comes forward and it’s the perfect bite, wrapped in that beautiful crispy bacon that has rendered over the hot and bubbly (let them cool a minute or two before serving) crab and cheese filling. Each component of this popper just shines in ridiculously awesome deliciousness!
The key is that slow cooking; give them a ridiculous amount of time in the oven, smoker, or on the grill at a low temp and you’re sure to be rewarded with not just an amazing popper but a gorgeous popper and one you can actually bite cleanly through. You can shortcut, directions given, but they’ll only be really good poppers, not ridiculously awesome poppers. Your choice!
Crab Stuffed Bacon Wrapped Jalapeno Poppers
Making Crab Stuffed Bacon Wrapped Jalapeno Poppers:
When I say give Crab Stuffed Bacon Wrapped Jalapeno Poppers some time, I mean REALLY give them time. The amount of time is going to be dependent on whether or not you use thin or thick-cut bacon.
- When I first started making these, I used regular bacon, 16 slices to a pound. These take 45 minutes to an hour in the oven, and then a brief kiss from the broiler.
- One day I accidentally bought a thick cut. It took longer to roast, and it’s a little pricier (you’ll need more than a pound) but they were soooo much better! I went about an hour and 45 minutes. Ovens vary, so count on between 1 1/2 to 2 hours. Then you decide if they need a broil; mine didn’t.
Keep in mind that none of this time in the oven (or grill or smoker) is actual working time (although you will have to tend the grill or smoker if you go that route, maybe have a beer or two?) but for a Jalapeno Popper this great? It’s worth the extra time.
Look for jalapenos about 4 inches long and pretty uniform in size. When filling, a tablespoon scoop works great; add a tablespoon to each jalapeno and you’ll end up with about a tablespoon and a half leftover. Just divide it among any jalapenos that look skimpy.
Don’t wrap the bacon too tightly; it shrinks as it cooks and it can literally squeeze out the filling. You can see that happened here and there on the photo of the poppers on the tray.
If you’re cooking in the oven, use a rack over a lined sheet tray to catch the drippings. The rack allows the air to circulate and cook the bacon on the bottom of the popper and keeps it out of the grease.
Shortcut this Recipe:
If you don’t have the time, you can go with a standard 375 degrees F. for 20 to 25 minutes using regular-cut bacon (I didn’t test the thick bacon at this higher heat) and these poppers will still be good, but as I said before, not ridiculously awesome.
Saving Money:
All said and done, jalapeno poppers aren’t the cheapest thing in the world to make. These, though are restaurant-quality (I’d say better than any at a restaurant) and as a contribution to a cookout or party, they’re a standout. Maybe they will keep you and your family/friends at home rather than out where you know you’d drop a bundle.
You don’t need a lot of the crab and canned is fine if a good quality, so it’s doable even on a budget.Iffn ya want to go with fresh or frozen, that’s up to you! Pick up any fish or seafood, fresh, frozen, or canned at the right sale during Lent (see what’s before Lent/Easter) and it will be half-price or less.
Both bacon and cream cheese are almost always on sale around any holiday. Stock up on cream cheese if you see rock bottom pricing. It keeps for weeks past the “buy by” date and can be frozen. Bacon is a great rock bottom sale item, Chuck it in the freezer where it takes little room. There’s no reason to ever pay full price for either item.
Look for your jalapenos at Aldi or Lidl. This recipe uses eight (16 halves) so have another use for any extra. If nothing else, roast, peel, de-seed, and toss in the freezer for salsa or make Refrigerator Pickled Jalapenos or Cowboy Candy.
These go fast at a party, You might want to double or triple, just sayin’. I hope you guys will enjoy them as much as we do!
Mollie
Crab Stuffed Bacon Wrapped Jalapeno Poppers
Crab Stuffed Bacon Wrapped Jalapeno Poppers
The best poppers are cooked low and slow, but directions are given for a shortcut version.
- Prep Time: 15 minutes
- Cook Time: 45 min to 1 hour
- Total Time: varies
- Yield: 8 servings 1x
Ingredients
- 1 8 ounce block cream cheese, room temperature
- 1 4 ounce can crabmeat, drained, and picked over for any errant shell
- 1 to 1 1/4 teaspoons Old Bay or my home-made Old Bay Seasoning Substitute
- 1 pound (16 slices) regular cut bacon (see note for thick cut)
- 8 Jalapenos, cut in half lengthwise, seeds & ribs removed
Instructions
Prepare a cooking rack by setting it over a foil lined tray.
Mix together cream cheese and crab meat. Add Old Bay to taste. Refrigerate while you prepare the jalapenos.
Cut Jalapenos in half (lay the jalapeno down then turn it by 1/4, so the down side is now vertical, slice from the top to the bottom. The jalapeno that will lay nicely cut side up.)
Remove ribs and stems – a spoon works nicely. Fill each jalapeno with 1 tablespoon filling. Divide an extra between poppers. Wrap with the bacon, overlapping each wrap by a little. Place all on a rack over a foil lined sheet pan.
Bake at 275 F. degrees (no need to preheat) for forty five minutes to an hour on a rack about 8 inches from the broiler. When the bacon has rendered and picked up a little color and the jalapenos are tender, turn the broiler on high for a few minutes to give the bacon and the cheese a little extra color.
If grilling, use indirect heat and cook with the lid on, if smoking, aim for a temperature of about 275 to 300 degrees F. and cook a little less time.
Notes
If you don’t have the time to cook these poppers low and slow, cook at a standard 375 degrees F. for 20 to 25 minutes
If using thick cut bacon, generally there are 11 sliced to a pound and 16 slices are needed. You’ll need 2 packages, about 1 1/2 pounds of bacon, and cooking is increased to between one and a half to two hours.
Nutrition
- Serving Size: 2 poppers
- Calories: 343
- Sugar: 3g
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 6g
- Fiber: 0
- Protein: 22g
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I’m linking at Fiesta Friday, hosted by Judi of Cooking with Aunt Juju , and to Throwback Thursday and Saucy Saturdays.
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