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Crab-Stuffed Jalapenos Recipe

Photo by: Taste of Home

“This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.

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24 Servings
Prep: 25 min. Bake: 40 min.

Ingredients

24 large jalapeno peppers
6 ounces fat-free cream cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded reduced-fat cheddar cheese
12 turkey bacon strips, halved widthwise

Directions

Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese.
Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender. Yield: 2 dozen.

Nutrition Facts: 1 stuffed pepper equals 41 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 188 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 lean meat.

Crab-Stuffed Jalapenos published in Light & Tasty December/January 2008, p37

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