After receiving an awesome respone to our post about Smoky Stuffed Jalapenos, we thought Traeger Nation might enjoy another variation on the BBQ classic. We actually developed the following recipe to honor crab-obsessed Baltimore and their football team, the Ravens. Overflowing with creamy, crabby goodness and cooked to perfection on your Traeger, these stuffed jalapenos are a tasty upscale appetizer perfect for eating with your hands.
CRABBY STUFFED JALAPENO POPPERS
Prep time: 20 minutes
Cook time: About 30 minutes
Serves: 10 to 12 (makes 48 poppers)
Pellet recommendation: Hickory or Oak
18 medium jalapeno peppers, each about 2 to 2-1/2 inches long
8 ounces cream cheese, at room temperature
6 slices cooked bacon, crumbled or chopped
1 cup drained canned corn, or corn leftover from a previous grill session
1/2 cup crab meat, picked over and chopped
1-1/2 teaspoons Old Bay Seasoning
2 scallions (green onions), trimmed, white and green parts minced
Cut each jalapeno in half lengthwise through the stem and remove the ribs and seeds. (See Traeger Tip below.) Wear disposable gloves, if desired, to protect hands from volatile chile oils.
Make the filling: In a mixing bowl, combine the cream cheese, bacon, corn, crab meat, scallions, and Old Bay Seasoning and stir until blended. Stir in the scallions.
Spoon the filling into the jalapeno 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 jalapenos for 25 to 30 minutes, or until the peppers have softened and the filling is hot and bubbling.
Transfer to a serving platter. Let cool slightly before serving.
**Traeger Tip: A metal baby spoon or demitasse spoon works well for scraping out the seeds, which is where much of the heat hides.