Grilled Crab And Artichoke Stuffed Jalapeo Peppers |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A zesty hot but not burning hot Jalapeño treat filled with artichokes and crab meat grilled on the BBQ or you could bake in your oven once you taste one you can not stop eating them, sweet crab meat and artichoke hearts mixed into a spiced cream cheese delivered in a Jalapeno boat of goodness will have you popping these puppies one right after another. Read more . When I serve these as appetizer at my get togethers I make no less the 60! Enjoy Ingredients:
18 whole large to med jalapeño peppers |
1 8oz package of cream cheese |
2 6oz cans of bumblebee canned pink crab meat |
1 can of canned artichoke hearts packed in water |
4 tblsp of old bay seasoning |
1/2 tsp cayenne pepper |
3 dashes of hot sauce |
salt and pepper to taste |
bacon fat or olive oil |
Directions:
1. 1. Cut Jalapeño peppers in half from stem to tip, de-seed and remove the pith and rinse out the cavity set aside to drain on paper towels.
2. 2. In a bowl or mixer add cream cheese and beat till smooth, add cayenne pepper, old bay, hot sauce and salt and pepper
3. 3. Drain and coarsely chop (1/4 inch to 1/8 of an inch) artichoke hearts and fold into cream cheese mix along with the 2 cans of drained crab meat, fold together till all is mixed thoroughly
4. 4. Prepare steel sizzle plates or aluminum pans for the grill and stuffed peppers by adding a layer of bacon fat to the bottom of the plate to cover the bottom with a thin consistence layer of fat or oil.
5. 5. with a spoon fill a pepper half with the mix place on plate repeat till finished it is ok to keep the packed close together just not sitting on top of each other they need to be in contact with the oil.
6. 6. Place on HOT BBQ grill wait till you hear the peppers begin to sizzle in the fat then place the grill cover on and wait about 10 to 15 min, remove plate from grill with tongs (VERY HOT PLATE) set aside to cool for a few mins and then begin to pop these baby’s down
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