Jalapeno peppers stuffed w/ crab and smoked cheddar, and wrapped in bacon
1. Cut tops off of peppers. Hollow out peppers - I use a crab pick under running water and that works really well. If you don't have a crab pick, you can try any manner of thin knives or small spoons.
2. Grate cheese and put into a small bowl. Drain the canned crab very well. Mix the crab with the cheese - there should be an even mixture of crab and cheese.
3. Using your fingers and, if necessary, the blunt end of a chop stick, stuff the crab and cheese mixture into the peppers.
4. Wrap each pepper with a strip of bacon and secure with toothpicks.
5. Bake peppers on a rack that has been set in a pan, so the bacon grease can drip into the pan. Bake at 400 for 20-30 minutes, or until bacon is fully cooked.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 186 | ||
Calories from Fat: 145 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 41.8mg | 13 % | |
Sodium 342.2mg | 12 % | |
Potassium 151.3mg | 4 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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