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.