Bacon-Wrapped Crab Dip Stuffed Jalapeños
It isn’t easy to improve upon crab dip or stuffed jalapenos, but we may have done it. This recipe calls for 24 jalapeno halves, but it will never be enough. These substantial little appetizers will be gone in no time.
Bake: 30 min | Yield: 12
Ingredients
- 12 large jalapeños
- 6 ounces full-fat cream cheese (room temperature)
- 2 tablespoons Challenge Lawry’s Seasoned Salt Butter Snack Spread (room temperature)
- 3/4 cup shredded Cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 8 ounces fresh crab meat, picked over
- Kosher salt
- Freshly ground black pepper
- 12 slices bacon, cut in half
Instructions
- Heat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut jalapeños in half lengthwise and use a spoon to scrape out seeds and membranes. Set aside.
- In a large bowl, combine cream cheese, Challenge Lawry’s Butter Snack Spread, cheese, Worcestershire sauce and lemon juice. Use a handheld mixer to beat until combined.
- Gently fold in crab meat.
- Season to taste with salt and pepper.
- Spoon filling evenly into jalapeño halves (don’t overstuff) and place them on the prepared baking sheet.
- Wrap each stuffed jalapeño tightly with a piece of bacon and secure with a wooden pick.
- Bake for 25 to 30 minutes, or until bacon is crisp and cheese is melted.
- Serve hot or warm.
Attribution
Recipe and photo used with permission from: Challenge Dairy
