A cherished memory of a lively summer night when my dad returned from his angling adventure with a pail brimming with Maryland blue crabs is immortalized in this recipe. As we huddled around the outdoor barbecue, my dad’s seasoned hands adeptly filled fresh jalapenos with the juicy crab meat. Every summer, I relive this memory by crafting these charred jalapenos filled with smoky crab, a meal that encapsulates the sheer joy of summertime gatherings. Envision the savory scent of delectable crab meat fizzling on a scorching grill, mixing with the smoky aroma of charred jalapenos. The feel of the bulging, soon-to-be-filled jalapenos in your grasp. The rhythm of your knife dicing a juicy onion, the sizzle as they hit the hot pan, and the creamy delight of mixing cream cheese with the cooked crab. The gratifying crunch when you savor the first mouthful, with all elements beautifully bundled in the spicy jalapeno shell. These spicy pockets are more than just a starter; they’re a tribute to summer, picked at their flavorful peak, ready to explode with taste. They embody my father’s adventurous crab-catching boat trips, the tales spun around the fire, and the legacy of family get-togethers. Every mouthful is a homage to those delightful, balmy summer nights when time seemed to pause. Let’s not overlook the occasional jalapeno that packs more heat than anticipated. It’s an exciting and spicy reminder that life always comes with unexpected twists. Much like the summer climate, each jalapeno holds its unexpected delight, making every bite an exciting journey. Traditionally, jalapenos have roots in Mexico, but this dish marries Southern Maryland and Mexican flavors, resulting in a dynamic fusion of tradition and creativity. Crab meat, sourced from the Chesapeake Bay, meets the spice of Mexican jalapenos. It’s a culinary unity of two diverse cultures, bound by a shared fondness for fiery and savory dishes. From the first bite, you’ll be transported to a cozy summer night, the kind where the sun sets late and chuckles echo through the air. It’s a meal you’ll eagerly anticipate crafting every summer, a tantalizing tradition waiting to fill your home with irresistible fragrances and cherished memories.
Ingredients
- 12 robust jalapeno peppers
- 250 grams of fresh Maryland blue crab meat
- 1 medium-sized sweet onion
- 2 cloves of garlic
- 4 ounces of cream cheese
- 1/2 cup of sharp cheddar, coarsely grated
- 1/2 teaspoon of smoked paprika
- Sea salt, as per taste
- Freshly milled black pepper, as per taste
- Olive oil, for sautéing
Instructions
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Begin by cleaning the jalapenos under cool water, drying them off, and slicing them lengthwise. Scoop out the insides to create a cavity for the stuffing.
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Set your grill to medium heat. You want a temperature that will char the jalapenos without scorching them.
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As the grill warms up, finely dice your sweet onion and garlic. Sauté them in a pan with a dash of olive oil until they’re just translucent.
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Merge the sautéed onion and garlic with the cream cheese in a bowl. The cream cheese provides a velvety base, fusing the flavors seamlessly.
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Mix in your fresh crab meat, coarsely grated cheddar, smoked paprika, sea salt, and freshly milled black pepper. Blend until you achieve a harmonious medley of flavors.
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Heap each jalapeno half with the crab mixture. Be liberal, the ingredients should mound slightly over the pepper.
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By now, your grill should have reached the right temperature. Position the stuffed peppers on the grill, crab meat side facing up.
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Barbecue the peppers for roughly 10-12 minutes, allowing the crab meat to cook, and the cheese to liquefy, while the jalapenos char marginally.
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Keep a watch for the crab meat turning a golden hue and the jalapenos showcasing subtle grill marks. That’s your cue that they are done.
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Allow them to cool down a bit before serving. The delightful anticipation is a part of the experience!
Nutritional Information
- Calories: 95
- Protein: 9g
- Fat: 5g
- Carbs: 3g
Final Result
