Crab Rangoon Jalapeno Poppers
Crab Rangoon Jalapeno Poppers are a fusion of two of your favorite appetizers all in one delicious bite. They're spicy, creamy, and delicious!!
Servings: 24 servings
Calories: 51kcal
Ingredients
- 6 each jalapeno peppers halved and seeded
- 8 ounces cream cheese softened to room temperature
- 1 pound crab meat canned, fresh, or imitation
- ⅛ teaspoon Old Bay seafood seasoning
- ¼ teaspoon sesame oil
- 1½ teaspoons teriyaki sauce
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped scallions plus additional for garnish
- 1½ teaspoons sesame seeds
Instructions
- Preheat oven to 375-degrees Fahrenheit (190 degrees Celsius)
- In a large bowl, stir the cream cheese, crab meat, seafood seasoning, seafood seasoning, teriyaki sauce, salt, pepper, and ½ cup of green onions until well combined and creamy. Set aside.
- Slice the jalapeno peppers in half lengthwise and remove the ribs and seeds. *Note - disposable gloves may be worn if your skin is sensitive OR make sure to wash your hands immediately afterward, being careful not to touch your eyes or nose before hand washing. Also, If you like a hotter popper feel free to leave in some of the ribs and seeds.
- Generously spoon the rangoon filling into each hollowed-out popper shell and place them (crab meat side up) in a baking dish that has been sprayed with cooking spray.
- Sprinkle each with sesame seeds and bake in a preheated oven for 35-40 minutes, or until golden brown.
- Top with additional chopped scallions and serve hot or at room temperature.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat uncovered in a low oven (325 degrees F) for 5-7 minutes.
Freezing is not recommended.
Nutrition
Serving: 1serving | Calories: 51kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 195mg
