Krabby Poppers

By KennyB07

Friends wanted a recipe for appetizers that were fancy and cheap, too. Everyone loves our different kinds of poppers. We’ve stuffed both sweet and jalapeno peppers with all kinds of fillings. Of course, they’re always wrapped with bacon. This time Patti stuffed pretty, sweet peppers with fake crab (aka Surimi, but you can use real crabmeat, too) mixed with sharp cheddar, flavored whipped cream cheese and seasoned with Swimmin’ in Smoke Fish Bait. These were like shrimp candy, the sweet from the pepper and the shrimp, the savory from the cheese with the smoky of the bacon…. So GOOD…

Ingredients

• 12 long sweet peppers
• 1 cup crabmeat, real or fake
• 1 cup sharp cheddar cheese, shredded
• 2 Tablespoons soft, flavored cream cheese (Ken likes the jalapeno, Patti likes the pineapple)
• 1 teaspoon Swimmin’ in Smoke Seasoning: Fish Bait
• 1 Tablespoon sour cream
• 12 slices of bacon

Details

Preparation time 15mins
Cooking time 35mins
Adapted from datenightdoins.com

Preparation

Step 1

Instructions
Slice peppers lengthwise being careful not to slice all the way through. Remove seeds, Patti uses a melon baller. In a small bowl mix well remaining ingredients, except the bacon. Use a small spoon to stuff peppers with crab mixture. Wrap with a slice of bacon and secure with a toothpick. Preheat your grill grates to 350 degrees (177c) and place your peppers directly on them. Roll them in about 10 minutes. They will be done when the bacon is cooked to your taste. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Instructions