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
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Krabby Poppers
Time: 15 minutes prep, 20 minutes cook
Servings: 4
Directions
- 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.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
- Did I say these were CRAZY GOOD?
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Summary
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 Crab candy, the sweet from the pepper and the Crab, the savory from the cheese with the smoky of the bacon…. So GOOD…
