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Cut each jalapeño in half lengthwise through the stem and remove the ribs and seeds.
Filling: In a mixing bowl, combine the cream cheese, corn, crab meat, scallions, and Old Bay Seasoning and stir until blended. Stir in the scallions. Spoon the filling into the jalapeño halves, mounding it slightly.
Arrange the poppers on a baking sheet covered with foil or parchment paper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Roast the jalapeños for 25 to 30 minutes, or until the peppers have softened and the filling is hot and bubbling.
Let cool slightly before serving. Enjoy!