I think you’re going to fall in love with these Crab Stuffed Bacon Wrapped Jalapeno Poppers. But first, let’s talk about the downside of Jalapeno Poppers. Raise your hand if you’ve had this happen: 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.
No, huh-uh. It doesn’t have to be that way! Roast these babies, low and slow. And I mean really give them some lovin’ in the oven. Let that jalapeno slowly cook away into a beautiful spicy sweetness, let the bacon render over this flavorful crab and cheese filling and you’ll be rewarded with the best-darned popper you can imagine.
About Crab Stuffed Bacon Wrapped Jalapeno Poppers:
These Crab Stuffed Bacon Wrapped Jalapeno Poppers are cooked for a ridiculous amount of time in the oven or smoked in a smoker or on a grill. You can shortcut, directions given, but they’ll only be really good poppers, not ridiculously awesome poppers.
When I say give Crab Stuffed Bacon Wrapped Jalapeno Poppers some time, I mean REALLY give them time. Forty-five minutes to an hour on a rack in the oven at 275 degrees F., then a brief kiss from the broiler does the trick.
If you don’t have the time, you can go with a standard 375 degrees F. for 20 to 25 minutes and it will still be really good. But for a great Jalapeno Popper? It’s worth the extra time. And it’s not “working” time, just hanging around and waiting for it to cook time, maybe while you’re hanging out and having a beer or two. (If you’re smoking anything, try tossing these in, too. Maybe with some applewood.)
Bringing in the Crab Stuffed Bacon Wrapped Jalapeno Poppers on a Budget:
A block of cream cheese and about 1/2 of a cup crab, or any other “add-in” is a pretty standard proportion to fill the 16 jalapeno halves just a bit above the top, but this always varies depending on the size of the jalapenos. The nice part of this is because you don’t need a lot of the crab, it’s doable even on a budget. Even fresh crab, at this small amount, is still budget-friendly. Shrimp would be great in these, too.
Look for your jalapenos at Aldi where packages of about a dozen are always inexpensive. This recipe uses eight (16 halves) so be sure to have another use (maybe double the recipe) for the rest (if nothing else, roast, peel, de-seed and toss in the freezer for salsa, later or make quick refrigerator pickles.) Links for recipes are at the bottom of the page.
And the bonus, here: cheap, thin bacon (16 slices to a pound) is really your friend when wrapping (and eating 🙂 You’ll also have half a block of cream cheese to use up. So maybe, while you’re at it you might just want to double the recipe. They do cook for a long time and it might be worthwhile to make more. These go fast at a party, just sayin’.Print
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
- 1 8 ounce block cream cheese, room temperature
- 1 6 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 thinly sliced bacon (16 slices)
- 8 Jalapenos, cut in half lengthwise, seeds & ribs removed
Mix together cream cheese and crab meat. Add Old Bay to taste. Refrigerate while you prepare the jalapenos.
Cut Jalapenos in half (if you lay the jalapeno down then turn it by 1/4, so the down side is now vertical, and then make your slice from the top to the bottom, you’ll always have a jalapeno that will lay nicely once it is cut side up.)
Remove ribs and stems – a spoon works nicely. Fill with the mixture so it mounds just slightly above the top. 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.
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
- Serving Size: 2 poppers
- Calories: 343
- Sugar: 3g
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 6g
- Fiber: 0
- Protein: 22g
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!
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