Chipotle Crabby Poppers

Ellbee’s Garlic Kitchen Box

Creamy crab, smoky chipotle garlic and jalapeños belong together, especially when bacon is invited. These baked poppers are bold but balanced, with a bright little champagne-balsamic note that keeps the rich filling from crossing the line into heavy.

Print Recipe Pin Recipe

Total Time 40

Servings: 10 servings

Course: Appetizers

Ingredients Method Notes

Ingredients

10 large jalapeño peppers, halved lengthwise and seeded
8 ounces cream cheese, softened
6 ounces lump crab meat, drained and picked over
1 tablespoon Ellbee's Chipotle Herb Gourmet Garlic
1 teaspoon Ellbee's Jalapeño Olive Oil
1 teaspoon Ellbee's Champagne Balsamic Vinegar
2 scallions, finely sliced
5 slices thick-cut bacon, cut in half crosswise
lime wedges and cracked black pepper for serving

Method

Heat oven to 400°F and line a sheet pan with foil. Brush the jalapeño halves lightly with Ellbee's Jalapeño Olive Oil.
Stir cream cheese, crab, Ellbee's Chipotle Herb Gourmet Garlic, Ellbee's Champagne Balsamic Vinegar, scallions and pepper together. Fill each jalapeño half generously.
Wrap each popper with a half-slice of bacon, tucking the ends underneath. Bake until the peppers are tender and bacon is crisp, 22 to 26 minutes.
Rest 5 minutes, then serve with lime wedges. They are hot, so give your guests fair warning before the first bite.

Notes

Time: 40 min

Kitchen tip: Wear gloves while seeding jalapeños. Leaving a few seeds in one or two poppers makes an easy heat-marker for the adventurous people at the party.

Tried this recipe?

Let us know how it was!