1/2 lb. fresh jalapeno peppers
16 oz. cream cheese, softened
1 can crab meat or 1 c. fresh crab meat
1/2 medium onion, finely chopped
1/2 lb. thick-sliced bacon
Split peppers in half and rinse. Using a teaspoon or an apple corer, remove seeds. Mix crab meat, onion and softened cream cheese together in a bowl. Fill pepper half with cream cheese mixture. Cut bacon strips into halves or fourths. Wrap bacon around pepper and secure with a toothpick. Place the peppers on a Cookshack Pepper Popper Grill or a Cookshack Seafood Grill. If you do not have either of these items, place chilies on aluminum foil pierced so that heat and smoke can circulate. Smoke-cook over mesquite wood or your favorite smoking wood until tender, about 45 minutes at 225°F.
Yield: 2 halves per serving.
Recommended wood: Hickory or mesquite