Okay, so some chefs will say the jalapeno popper movement is past its prime, but honestly people still love them. If you are one of the lovers of poppers go ahead and make them anytime you want and rejoice! Today I dressed this up by adding crab meat to the mix! You can use canned crab meat or fresh, whichever you like, I used canned in my recipe and it great. These were smoked, but you could easily grill without smoke or even bake them in the oven on a rack.
Start with fresh jalapenos and slice them in half lengthwise.
Next use a spoon to remove the membranes and seeds from inside the jalapeno halves. Be sure to not touch your fingers to your eyes when you are making these.
Add your softened cream cheese, spices, and some of the crab meat in a bowl and mix together well. Be sure to give it a taste and adjust the seasonings if you would like.
Stuff each of the jalapeno halves with some of your cream cheese mixture. I use a spoon to add a dollop and then spread it a bit with my finger to get into all of the jalapeno.
Next use the remaining crab meat and sprinkle it over the top of the stuffing. You can press it just a tiny bit so it sticks since you are going to wrap them next.
Take a half of a slice of bacon and wrap a piece around each of the stuffed jalapenos. You can use toothpicks if you want to secure them, but it is not a must. If you are using toothpicks be sure to soak them in water for about 30 minutes first so they don’t burn up when you cook these.
For smoking, heat your grill on one side. Add your wood chip box filled with water soaked hickory (or whatever type of wood you want) to the hot side of the grill. Place the jalapenos on the other side of the grill. Let them smoke on the grill for about an hour.
Take them off the grill and enjoy! These were so delicious and quite filling – especially if your jalapenos are large like mine were. This is something I will be making often!
Do you like jalapeno poppers? Do you prefer them deep fried? What kind of stuffing do you like in them?