Crab Rangoon Jalapeno Poppers
By: Jack Mancuso
Some like it hot. It’s no wonder jalapeno peppers have increased in popularity. The texture of jalapenos is like a green pepper, but it releases a full-mouth heat as you eat it. My Crab Rangoon Jalapeno Popper uses this pepper, but if you’re not a fan of hot and spicy, you can use baby sweet peppers instead.
The nifty thing about many peppers is that when you cut them in half, they look like cups. It’s like they’re begging for a savory filling. Poppers, however, didn’t really come into popularity until the early 1970s. It wasn’t until 1992 that Anchor Foods trademarked the name “jalapeno poppers.” Chefs and home cooks alike enjoy this pepper because it makes fast and flavorful appetizers.
Tip: Try shrimp or crab in place of the crab!
- 10 jalapeno peppers
- 6 oz lump crab meat
- 8 oz cream cheese
- 1 tbsp Cuso’s Gravel Seasoning
- 1 tbsp Cuso’s Hot Honey Seasoning
- 1 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 cup chives or chopped onion
- 1 lb bacon
- Cuso’s Maple Bourbon Seasoning
- Set your smoker to 300 F
- Put on gloves while you slice the jalapenos with a good Chef’s Knife and clean out all the seeds.
- Chop the green onions
- Mix the crab, cream cheese, seasonings, Worcestershire, and chopped green onion in a bowl.
- Mix well until smooth.
- Stuff into the cleaned pepper halves
- Wrap each with bacon completely (use a toothpick to secure if you wish)
- Dust with Cuso’s Maple Bourbon Seasoning on all sides of the bacon.
- Cook with the smoker lid shut until the bacon crisps.
- Serve with Thai chili sauce (optional)
PitMaster’s Memo: History of Crab Rangoon
In the late 1950s, Trader Vic’s featured Crab Rangoon on their menu. It’s believed the dish originated here, created by Joe Young. Cream cheese here is the twist because it’s not part of Chinese or Burmese cooking.
Other Names for Crab Rangoon: Cheese wontons, crab pillows, crab puffs