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Bacon wrapped Jalapeno Crab Poppers

Serves: 4 as an appetizer

Difficulty: Easy



  1. Preheat oven to 350°F (180°C).
  2. Cut a slit down the length of each jalapeno pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact.) Set jalapeños aside.
  3. Combine crabmeat, cream cheese, shallot, salt, pepper, and lime juice in a food processor. Pulse briefly. Add parsley and cilantro and blitz again.
  4. Scoop mixture into a large plastic bag.  Push the mixture into the cover of the bag and twist the top to make a piping bag.  Cut the tip of the corner of the bag (not too big or too much filling will come out) and squeeze the mixture into the jalapeños, about 1 Tbsp (15 ml) each.
  5. Roll half a strip of bacon over each filled jalapeño. Skewer jalapeños and lay on a baking sheet lined with parchment paper. Place in oven for about 15 minutes, until bacon is crispy and jalapeños softened.