- Servings: 6-8
|1 jar||Whole Pickled Jalapeno Peppers|
|3× 6 oz cans||Lump Crab Meat|
Mix mayonnaise thoroughly with crab meat. Slice off stem ends of pickled jalapenos, if necessary. Using a teaspoon, stuff each pepper with crab mixture to taste. Arrange on a platter and serve.