Shrimp and Crab Stuffed Jalapenos

Shrimp and Crab Stuffed Jalapenos

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  • Prep Time


  • Total Time


  • Servings



  • 36

    * 36 large jalapeno peppers

  • 1

    * 1 box lower-sodium chicken Stove Top stuffing

  • 1

    * 1 lb popcorn salad shrimp, cooked and peeled

  • 1

    * 1 lb crabmeat

  • 1

    * 1 pkg onion soup mix

  • 1

    * 1 pkg shredded Mexican cheese

  • 4

    * 4 lbs smoked bacon

  • * Lemon pepper seasoning

  • * Water, amount varies


Using latex gloves, cut jalapenos in half lengthwise, scoop out seeds and veins. Crush stuffing mix until crumbs are approximately 1/4 their original size. Dice shrimp into 1/4-inch pieces. Place stuffing mix, onion soup mix, crabmeat, and diced shrimp into a gallon-size zip-top bag. Close bag and knead bag to mix ingredients. Add a little water to mixture to obtain a paste-like consistency. Fill jalapeno halves with Mexican cheese. Top jalapeno halves with about 2 tbsp of stuffing mixture, mounding it over top. Wrap each jalapeno half with a slice of bacon, and insert toothpick to secure. Sprinkle with lemon pepper. Place, stuffing side down, on grill over medium heat; grill for 10-15 minutes. Do not let cheese melt out of jalapenos. Turn and cook another 10-15 minutes. Notes: These freeze really well, just cut the points off the toothpicks so they will not poke through the bag. I usually bag them by the dozen.


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