Bacon Wrapped Jalapeno Crab Poppers
Crab appetizers
Jalapeno crab poppers
This one is good…really good! It’s a low carb side dish that fits right in with the South Beach diet, Atkins, the Zone or any other diet that limits carbohydrates and saturated fats. Crab is an excellent choice of protein for any diet, read this page to find out more about crab nutrition.
This particular jalapeno popper is a slight twist on classic party appetizers with the inclusion of crab meat and the extra spice. Yes, you heard me correct! On top of the heat from the jalapenos we also added a bit of hot chilli powder just for the extra rev in the old metabolism. I made these as a side dish to roast beef, which was a great way to suppress the hot-hot burn.
Most people prefer these as finger food appetizers –just make them and eat them however you choose.
I recently discovered pre-shelled snow crab meat in the frozen section of my supermarket. The cost was $3.00 per package (200 grams). On the back of every box came a different recipe so naturally I bought quite a few.
This recipe was not on the back, however. I found a similar recipe on pinterest and modified it twice before I came up with this end result.
*Warning –after handling the jalapeno peppers, do not touch your face, especially your eyes or anybody else’s for that matter.
Ingredients:
- 1 package of low fat cream cheese (softened)
- ½ cup of light aged cheddar cheese (grated)
- 2 cloves of garlic (minced)
- 1 Tablespoon (or less) of Mexican hot chilli powder
- 1 can or 1 cup of Jumbo lumb blue crab meat
- 9 fat jalapenos chopped lengthwise, seeds scooped out and discarded
- 6 turkey bacon strips sliced two times lengthwise to make three strips
Method to the Rad-ness:
Preheat to 350* F
In a medium bowl, add the cream cheese and mix until smooth. Add the cheese, garlic, chilli powder, and the crab meat. Mix well.
Scoop out the mixture and stuff it inside the half jalapenos. Make sure to divide the mixture evenly among the peppers.
Take your strips of turkey bacon and wrap each pepper. Secure with a toothpick if necessary.
Place them in the middle of the oven and bake for 15-20 minutes. Start checking after 15 minutes to make sure the cheese is not melting and spilling out of the peppers.
- Ingredients:
- 1 package of low fat cream cheese (softened)
- ½ cup of light aged cheddar cheese (grated)
- 2 cloves of garlic (minced)
- 1 Tablespoon (or less) of Mexican hot chilli powder
- 1 can or 1 cup of shelled crab meat
- 9 fat jalapenos chopped lengthwise, seeds scooped out and discarded
- 6 turkey bacon strips sliced two times lengthwise to make three strips
- Preheat to 350* F
- In a medium bowl, add the cream cheese and mix until smooth. Add the cheese, garlic, chilli powder, and the crab meat. Mix well.
- Scoop out the mixture and stuff it inside the half jalapenos. Make sure to divide the mixture evenly among the peppers.
- Take your strips of turkey bacon and wrap each pepper. Secure with a toothpick if necessary.
- Place them in the middle of the oven and bake for 15-20 minutes. Start checking after 15 minutes to make sure the cheese is not melting and spilling out of the peppers.
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