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Today is September 29, 2022

Crab Jalapeño Poppers


Fish and Seafood


12 large (or 24 small) jalapeño peppers
1/2 lb. cooked crabmeat
1 (8-oz.) pkg. cream cheese, softened
1/3 cup shredded Cheddar cheese
3 Tbsp. chopped black olives
1/3 cup minced onion
1/3 cup bacon bits
2 tsp. paprika


Using protective gloves, slice jalapeños in half lengthwise and remove seeds. (If desired, parboil them a minute to blanch, but do not fully cook.) Mix crabmeat, cream cheese, shredded cheese, olives, onion and bacon bits; stuff jalapeño halves. Sprinkle with paprika. Bake at 325 F (400 F if you blanch the peppers) until cheese bubbles.


From “Little Gulf Coast Seafood Cookbook,” by Kent Whitaker

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