Crab Stuffed Bacon Wrapped Jalapeno Poppers

Crab Stuffed Bacon Wrapped Jalapeno Poppers

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The best poppers are cooked low and slow, but directions are given for a shortcut version.


  • 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


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.


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.


Keywords: Fabulous Food Posts and tagged Appetizer, Bacon, crab, Cream Cheese, Hot Peppers, Jalapeno

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