Kick your jalapeño popper game up a notch this weekend. This recipe incorporates crab meat to create the Meat Church Surf and Turf jalapeño popper!
Ingredients- 12 jalapeño poppers
- 1 package standard cut bacon (not thick cut).
- 8 oz lump crab (I opted to use a ton. Adjust to your preference)
- 1 block of cream cheese
- 2 T Meat Church Honey Hog BBQ Rub (Sub The Gospel, Holy Gospel or Dee Nuts Honey Pecan)
Prepare your smoker at a temperature of 275 degrees. I recommend hickory or pecan for this cook.
Stuffing prep:
Soften the cream cheese.
In a large bowl, thoroughly mix the cream cheese, crab and Meat Church Honey Hog. Mix the cream cheese and crab together in a small bowl.
Jalapeño prep:
Cut the stem off and core each jalapeño. I only want the jalapeño to be no more than 2 inches long so that the bacon completely wraps around.
Slice the pepper in half. Remove the seeds The membrane contains most of the capsaicin which is where the heat comes from, so remove that if you don't want them to be too hot.
Fill each jalapeño boat up with the cream cheese mixture. Don't overfill it.
Wrap each jalapeño with a 1/2 slice of bacon. A toothpick won't be required as long as you didn't use massive peppers.
Dust the tops of the jalapeño poppers with more Honey Hog.
Cook:
Smoke the peppers for 60 - 90 minutes or until the bacon looks perfect!
Allow to cool 10 - 15 minutes and then enjoy one of our favorite appetizers!
