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