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Jalapeno Poppers with Crab Meat and Corn
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    • Excerpted from Planet Barbecue! Copyright 2010 by Steven Raichlen Used by permission of Workman Publishing Co., Inc. New York All Rights Reserved

    Ingredients

    Makes:

      • 18 jalapeño peppers (larger, straight ones work best)
      • 2 8-ounce packages cream cheese, at room temperature
      • 1 cup sweet corn kernels, preferably fresh or frozen
      • 2 scallions, white and green parts finely minced
      • 1 tablespoon freshly squeezed lemon juice
      • 1 1/2 teaspoons Old Bay seasoning
      • 1 teaspoon Worcestershire sauce
      • 1 cup cooked crab meat, finely diced or shredded, preferably wild-caught

    Directions

    Cut the tops off the peppers, and using the corer included with your rack, remove the ribs and seeds. Arrange the peppers in the rack. Combine the cream cheese, corn, scallions, lemon juice, Old Bay® Seasoning, and Worcestershire sauce and blend well; stir in the crab meat. Spoon the filling into the peppers, or transfer it to a pastry bag or sturdy resealable plastic bag (cut 1/2 inch off a corner) and squeeze the filling into each pepper. Indirect grill (lid down) using medium heat (about 375 degrees F) for 25 to 30 minutes, or until the peppers are browned and tender.

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    3 Comments

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    visualah

    katt50 - Maybe they are talking about the "jalapeno pepper roaster" at William-Sonoma?

    September 05 2010 at 8:24 PM Report abuse rate up rate down Reply
    kaatt50

    I looked everywhere, but couldn't find a reference for this rack that they are talking about. Does anyone have a clue?

    September 04 2010 at 1:31 PM Report abuse rate up rate down Reply
    tcollins4

    Diced shrimp would work well too. Of course an old shoe would taste pretty good with those spices!

    September 03 2010 at 10:42 AM Report abuse rate up rate down Reply

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