Baked Crab Stuffed Jalapeno Poppers

Baked Crab Stuffed Jalapeno Poppers

My dad always makes me this appetizer when I'm visiting and I love them so much that I started making them at home with my own variations.  They are spicy, cheesy, crunchy and very addictive.  I prefer this baked version over the deep fried poppers they serve at pubs, and they are much lighter.  I prepared this version with fresh crab and cheddar.  If you do not eat seafood, they are equally delicious simply stuffed with cheeses.

For the filling, chop celery, red onion (or scallions), and parsley very fine.  Add room temperature cream and shredded cheddar.  Season with garlic powder, chili powder, and salt and pepper.  Add medium sized chopped cooked crab meat, and combine mixture thoroughly.  You can replace the crab with other shell fish, I also prepare this recipe with shrimp.  Adding the seafood, cuts down the fat from the cheese and bumps up the protein.

Jalapenos are high in vitamin C, vitamin A, B-6, and too often underused.  Simply wash the peppers and cut in half, I usually leave the stems.  Remove the seeds and membrane, they contain the majority of the heat. If you like it spicy like me, leave a few seeds. Stuff the halved peppers generously with the cheese/crab mixture.

In a plate season the Panko with salt, pepper, and oregano.  Dip the filling side only until it is fully coated in crumbs.  Lightly sprinkle the crust with cayenne pepper (optional).  Preheat oven to 400F.  Arrange jalapenos (skin side down) on a parchment lined baking tray and bake for approximately 18-24 minutes until golden brown.  You may also grill them on the BBQ skin side down on low heat.

Serve with sour cream or guacamole and enjoy : )  They are also great on top of a veggie burger.

Ingredients
(Serves 12 pieces)

6 jalapeno peppers

3 tbsp plain cream cheese

40g shredded cheddar cheese
50g cooked crab meat

2 tbsp chopped red onion

2 tbsp chopped celery

1 tbsp chopped parsley

1/4 tsp garlic powder

1/4 tsp chili powder
1/4 tsp dried oregano

1/3 cup Panko

Salt and Pepper to taste

Pinch of cayenne