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Cajun Crab Stuffed Pepperoncini


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  • 36 pepperoncini
  • 1 pound cream cheese, room temperature
  • 8 ounces crab claw meat, shredded
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon hot sauce
  • 1 teaspoon dried thyme leaves


Servings 8


Step 1

Chopped fresh parsley leaves
Cut the stem end off the pepperoncini and carefully scrape out the seeds
Set aside
Beat the cream cheese in the bowl of a mixer with the paddle attachment

Add the crab and continue to mix, then add the Cajun seasoning, hot sauce, and thyme and mix until blended

Place the mixture into a pastry bag and pipe into the seeded pepperoncini

Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray


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