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Crab-Stuffed Jalapenos

 Crab-Stuffed Jalapenos
“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.
24 ServingsPrep: 25 min. Bake: 40 min.


  • 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


  • 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 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.
Nutritional 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.