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Spicy Crab Poppers

20

30

Hickory

This delicious jalapeño popper recipe will impress every last game day guest. It’s a simple appetizer that’s packed with buttery fresh crab & has a bit of kick.

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  • 18 Medium jalapeño peppers

Crab Filling

  • 8 Ounce cream cheese, softened

  • 1 Cup Canned Corn, drained

  • 1/2 Cup crab meat

  • 2 Whole scallions trimmed, finely chopped

  • 1 1/2 Teaspoon Old Bay Seasoning

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    : 350 ˚F

  • 2

    Cut each jalapeño in half lengthwise through the stem and remove the ribs and seeds.

    • 18 Medium jalapeño peppers

  • 3

    Make the crab filling. In a medium bowl, combine the cream cheese, corn, crab meat, scallions, and Old Bay Seasoning and stir until blended. Stir in the scallions.

    • 8 Ounce cream cheese, softened

    • 1 Cup Canned Corn, drained

    • 1/2 Cup crab meat

    • 2 Whole scallions trimmed, finely chopped

    • 1 1/2 Teaspoon Old Bay Seasoning

  • 4

    Spoon the filling into the jalapeño halves, mounding it slightly. Place the poppers on a baking sheet covered with foil or parchment paper.

  • 5

    Place the baking sheet directly on the grill grates. Close the lid and cook the jalapeños until the peppers have softened and the filling is hot and bubbling, 25-30 minutes.

  • 6

    Remove the spicy crab poppers from the grill. Let cool slightly before serving. Enjoy!

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