Smoked Jalapeno crab poppers.
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Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey Another great looking recipe I will try when I get fresh jalapenos.
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Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey i will definitely be making this!!!
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This reads well.
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Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey You did it again Master Yoda! Love the fact that you are using TABASCO, a company about 10 miles down the road from my office
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I need to add to this old recipe. You can do this with Krab (imatation Crab) instead of Crab. You can also use the small multi colored sweet peppers.
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I need to add to this old recipe. You can do this with Krab (imatation Crab) instead of Crab. You can also use the small multi colored sweet peppers.
Idaho Smokey said in Smoked Jalapeno crab poppers.:
I need to add to this old recipe. You can do this with Krab (imatation Crab) instead of Crab. You can also use the small multi colored sweet peppers.
I live spitting distance for Gulf coast so fresh crab it is!!
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Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey looks good
. Thanks -
Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey Had never even considered crab in a popper. This sounds excellent. I’ll definitely be trying this one. Thanks for sharing.
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Yep I have made these before, but I tend to find some good crap dip then move forward with the popper process.
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Idaho Smokey You did it again Master Yoda! Love the fact that you are using TABASCO, a company about 10 miles down the road from my office
Dr_Pain Tabasco & Louisiana Gold are both very good, but better for seafood (crab cakes/balls, shrimp, fish, crawdads) with the vinegar base. For a more Earthy flavor, something like Catahoula (as I call it, I think it is cholula for real) works better on juevos rancheros, Mexican, other dishes along those lines.
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Idaho Smokey You did it again Master Yoda! Love the fact that you are using TABASCO, a company about 10 miles down the road from my office
Dr_Pain You just make me laugh. “Cooking with Yoda”. Idaho Smokey Can’t wait to make up this recipe as I have all in waiting. Postponed making this till I visit the doc for a 6 month reg checkup tomorrow.
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Dr_Pain You just make me laugh. “Cooking with Yoda”. Idaho Smokey Can’t wait to make up this recipe as I have all in waiting. Postponed making this till I visit the doc for a 6 month reg checkup tomorrow.
zbigjeff Hope that 6 monther gives you the very best & the OK to move on.
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Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey I will have to make some with crab and some without, wife doesn’t like seafood which is ok, more for me.
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Idaho Smokey I will have to make some with crab and some without, wife doesn’t like seafood which is ok, more for me.
bocephus let your wife give these a try:
Atomic Buffalo Turd Jalapeno Poppers (aka - A.B.T.)
Jalapeno pepper stuffed with cream cheese and monterey jack, topped with a smokie sausage, wrapped in bacon and smoked in the Bradley Smoker. ABTs, the ultimate tailgate party food.
Ingredients
• 10 jalapeno peppers
• 10 bacon slices , cut in half
• 10 mini sausages or smokies (or 20 if they are very small)
• 1 cup cream cheese
• 1 cup grated monterey jack
• 1 tsp chipotle or chili powder
• 2 shallots , minced
Instructions- Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
- Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
- Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
- Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
Notes
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
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Just some quick tips.
You may want to give your bacon a little head start with a trip through the microwave or oven. Do this before wrapping the popper. You will get crisp bacon without over cooking the rest of the popper.
Worried about the Jalapeno peppers being hot or just don’t like them? Use the little multicolored sweet peppers that they sell in a bag. Poppers made with these are really good.
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Just some quick tips.
You may want to give your bacon a little head start with a trip through the microwave or oven. Do this before wrapping the popper. You will get crisp bacon without over cooking the rest of the popper.
Worried about the Jalapeno peppers being hot or just don’t like them? Use the little multicolored sweet peppers that they sell in a bag. Poppers made with these are really good.
Idaho Smokey Yep I par cook the bacon and jalapenos, over cooking the insides is annoying, or watching it all spill out because you are waiting on the bacon to get done.
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Just some quick tips.
You may want to give your bacon a little head start with a trip through the microwave or oven. Do this before wrapping the popper. You will get crisp bacon without over cooking the rest of the popper.
Worried about the Jalapeno peppers being hot or just don’t like them? Use the little multicolored sweet peppers that they sell in a bag. Poppers made with these are really good.
Idaho Smokey said in Smoked Jalapeno crab poppers.:
Just some quick tips.
You may want to give your bacon a little head start with a trip through the microwave or oven. Do this before wrapping the popper. You will get crisp bacon without over cooking the rest of the popper.
Worried about the Jalapeno peppers being hot or just don’t like them? Use the little multicolored sweet peppers that they sell in a bag. Poppers made with these are really good.
Thanks for the tip. I probably would have figured it out after the fact but best to have a good first impression
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Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.MAKES 24 APPETIZERS
12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut baconCut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.
Idaho Smokey sorry I just saw this. It looks great. I have a bunch of crabmeat ready to be used.
I’ll have some of these this weekend.
Thank you.
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zbigjeff Hope that 6 monther gives you the very best & the OK to move on.
calldoctoday The 6 month was a 3 out of 5 stars day. Pretty much moving on with some restrictions that are attainable in the near future. Thanks for the support.
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