Snow Crab Jalapeño Poppers

• Meat

  • 12 strips Bacon, thin

• Seafood

  • 8 oz Crab meat

• Produce

  • 12 Jalapeno peppers, large
  • 1 Lemon, Zest of

• Dairy

  • 12 oz Cream cheese

• Other

  • Plowboys BBQ Fin & Feather (or other seafood seasoning

Found on thesauce.atbbq.com

Ingredients

• 12 large jalapeno peppers
• For the filling:
• 12 ounces cream cheese, room temperature
• The finely grated zest of one lemon
• Plowboys BBQ Fin & Feather (or other seafood seasoning)
• 8 ounces crab meat
• 12 strips thin bacon, cut crosswise in half

Directions

• Preheat your grill to 350ºF, set up for indirect grilling.
• Cut each jalapeño in half lengthwise. Scrape out the seeds and veins (use gloves or a spoon).
• Combine the cream cheese, lemon zest and crab meat in a mixing bowl. Season with Plowboys BBQ Fin & Feather and gently fold the mixture together. Spoon the mixture in to jalapeño halves.
• Wrap each jalapeño crosswise with a strip of bacon (you want the filling exposed at each end). Secure the bacon with toothpicks. Place the stuffed jalapeños on a wire rack or FrogMat in the grill.
• Cook the poppers until the bacon and filling are browned and the peppers are tender (squeeze them between your thumb and forefinger), 20 to 30 minutes.