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Bacon wrapped jalapeno crab poppers
Ingredients
- 10–12 medium jalapeños
- 113 grams lump crabmeat, picked through to remove any bits of shell
- 170 grams cream cheese, at room temperature
- 1 tablespoon (15 milliliters) cilantro leaves, finely chopped
- 1 tablespoon (15 milliliters) parsley leaves, finely chopped
- 1 shallot, medium sized, finely chopped
- Salt and pepper
- 2 teaspoon (10 milliliters) fresh lime juice
- 6 slices of bacon for wrapping
Directions
- Preheat oven to 350F (180C).
- 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.
- Combine crabmeat, cream cheese, shallot, salt, pepper, and lime juice in a food processor. Pulse briefly. Add parsley and cilantro and blitz again.
- 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 one tablespoon (15 milliliters) each.
- 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.
