Crab Stuffed Jalapeno Poppers

Using my recipe for the classic Chinese-American dish Crab Rangoon, I simply swapped out the wonton shell for a jalapeno pepper. So, maybe I should have named this dish ‘Poppin’ Rangoon’, or something a bit cooler…

There are many things I have eaten in the world, jalapeño poppers are not one of them, well at least up until yesterday.  With the Superbowl quickly approaching, like most, I spent he week  asking myself: What I am I going to make?

When in doubt, I turned to my friends, asking what their favorite game day munchies are. I got typical answers: nachos, wings, dips, etc. However, one answer stood out: Jalapeños popper. This is not because it was something so far out there, but because I have never had it, let alone made it before. Finally having a challenge, I hit the C.I. test kitchen to create a jalapeño popper with a little pizzazz.

At the time,  I really didn’t think that crab stuffed jalapeño poppers were even a thing. I really just wanted to make dumplings & crab rangoon, so this was a way for me to make a fun fusion dish.


RECIPE OVERVIEW

Preheat the oven to 375* degrees.

Prepare your jalapeños for stuffing. Cut them lengthwise. Using a spoon or paring knife, carefully remove the seeds & membrane (that lighter green portion). Toss peppers in olive oil. Set aside.

Tip: Definitely don’t touch your face while doing this. The seeds & membrane is where all the heat in the peppers are.

Tip: Definitely don’t touch your face while doing this. The seeds & membrane is where all the heat in the peppers are.

In a mixing bowl, combine crab, cream cheese, scallions, cilantro & lime juice.

Arrange peppers on a baking sheet, open side facing up. Fill each with a generous helping of crab filling.

Top with panko bread crumbs. (Optional) Very lightly drizzle with olive oil. I like every thing to sizzle and crisp up. Adding the olive oil helps the panko darken, but also helps the bottoms of the peppers get a nice crispness to them similarly if you put them on the grill.

Tip: Alternatively you can brown your panko on the stovetop & sprinkle the cooked poppers with toasted panko. 

Tip: Alternatively you can brown your panko on the stovetop & sprinkle the cooked poppers with toasted panko. 

Bake for 30 minutes. Peppers should have softened, and the crab mixture adhered to the pepper.

Bon Appétit

 

Crab Stuffed Jalapeno Poppers

Recipe Type: Starters

Cuisine: American

Author: U. Kiano Moju

Ingredients

  • 1 1/4 lbs jalapeños
  • 16 oz canned crab meat
  • 8 oz cream cheese
  • 3 scallions, thinly sliced
  • 1/4 cup panko bread crumbs
  • 1.5 TBSP lime juice
  • 1 TBSP cilantro, finely chopped
  • 1 tsp olive oil

Instructions

  1. Preheat the oven to 375* degrees.
  2. Prepare your jalapeños for stuffing. Cut them lengthwise. Using a spoon or paring knife, carefully remove the seeds & membrane (that lighter green portion).
  3. Toss peppers in olive oil. Set aside.
  4. In a mixing bowl, combine crab, cream cheese, scallions, cilantro & lime juice.
  5. Arrange peppers on a baking sheet, open side facing up. Fill each with a generous helping of crab filling.
  6. Top with panko bread crumbs.
  7. Bake for 40 minutes. Peppers should have softened, and the crab mixture adhered to the pepper.

 

RecipesKiano Moju