Wild Dungeness crab leg meat mixed with cream cheese, lemon, garlic and Cajun or Old Bay seasoning, spooned into halved jalapeños and wrapped in bacon. Eighteen to twenty minutes at 375°F gets the bacon crisp. Seeding the jalapeños properly is the step that decides whether these come out pleasantly warm or genuinely hot.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Crab Stuffed Jalapeno Poppers Wrapped in Bacon
Declan Chapin, Premier Catch
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught crab. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
2 cups Dungeness Crab Leg meat
1 8 ounce block of cream cheese, room temperature
1 tbsp Cajun OR Old Baby Seasoning
juice of 1/2 lemon
1 tbsp minced garlic
8 Jalapenos, sliced in half and seeded
10 slices of bacon
Directions
Preheat oven to 375.
Crack crab and loosely chop meat.
Mix crab with cream cheese, lemon juice, minced garlic, cajun or old bay seasoning.
Slice jalapenos in half and remove seeds (super important step!!!). Line them on a baking sheet with parchment paper.
Fill each jalapeno with crab mixture and wrap with a slice of bacon. If the bacon is really wide, you might want to slice them in half vertically.
Bake at 375 for 18-20 minutes until the bacon is cooked and crispy. Enjoy!
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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