Grilled Crab Poppers

Grilled Crab Poppers

Total Time

30 minutes

Servings

12
  • Low-Calorie
  • Low-Sodium

Preheat grill to medium (300°F to 350°F). Cut jalapeños in half lengthwise, removing seeds and membranes. For milder flavor, bring a small pan of water to boiling, add jalapeños, cook 5 minutes, drain, rinse with cold water; pat dry with paper towels.
In a medium bowl stir together cream cheese, bell pepper, onion, garlic and seafood seasoning. Stir in cheese and crabmeat. Spoon mixture into jalapeños. (May be stored in the refrigerator, covered, up to 24 hours.)
Grill stuffed jalapeños, covered, 7 to 10 minutes, or until cheese is slightly bubbly. Serve warm.

Ingredients

12
large fresh jalapeños*
1/3
cup
reduced-fat cream cheese, softened
3
tbsp.
finely chopped red bell pepper
3
tbsp.
finely chopped green onion
2
garlic cloves, minced
1/2
tsp.
seafood seasoning
1 1/2
cups
shredded Mexican-style cheese blend (6 oz.)
3/4
cup
cooked dungeness crabmeat, drained

Nutrition Information

Serving Size1
Calories90
Calories Fat55
Calories (fat) extra61
Total Fat6g
Total Fat (extra)9
Saturated Fat3g
Saturated Fat (extra)19
Cholesterol23mg
Cholesterol (extra)8
Sodium95mg
Sodium (extra)4
Potassium87mg
Carbohydrate2g
Carbohydrate (extra)1
Fiber0g
Fiber (extra)2
Protein6g

What you need to make Grilled Crab Poppers

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IngredientAdd/Remove
12 large fresh jalapeños*
1/3 cup reduced-fat cream cheese, softened
3 tbsp. finely chopped red bell pepper
3 tbsp. finely chopped green onion
2 garlic cloves, minced
1/2 tsp. seafood seasoning
1 1/2 cups shredded Mexican-style cheese blend (6 oz.)
3/4 cup cooked dungeness crabmeat, drained

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