- Servings: 12
Ingredients:
| ½ | Lb |
| Lump Crab Meat | |
| 8 oz | Bacon, uncooked, cut into thirds |
| 1½ | C. |
| Mexican Cheese, shredded | |
| 2½ | Tbsp |
| Mayonnaise | |
| 2 | Tbsp |
| Cilantro, chopped | |
| 1 tsp | Garlic Powder |
| 1 tsp | Onion Powder |
| 1 tsp | Cumin |
| 1 tsp | Chili Powder |
| 12 | Large Jalapeno Peppers, halved and seeded |
Directions:
Preheat oven to 350 degrees. Combine all ingredients except peppers; mix well. Stuff each pepper half with the crab mixture (I roll the crab mixture into tiny logs). Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.
Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.
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