Cajun Crab Stuffed Pepperoncini Recipes

CAJUN CRAB POPPERS

Steps:

• Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

CAJUN CRAB CAKES

Steps:

• Preheat oven to 250 degrees F.
• Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
• Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
• Mix all ingredients together and store in an airtight container.

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
• In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
• Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

CRAB STUFFED PEPPERONCINI

Steps:

• Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside. Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray. Cook's Note: If you don't have a pastry bag, use a large zipping plastic bag with one corner cut off.