Note: To freeze jalapeños, simply place on a baking sheet in a single layer, making sure the jalapeños aren’t touching each other. Stick in the freezer for a few hours, until frozen. Then move jalapeños from the pan and place in a ziploc freezer bag. That way, they are individually frozen and you can just take out however many you’d like to bake! To bake from frozen, use the same oven temp. below and bake for about 30-45 minutes, or until golden brown.
The first time I made them, we couldn’t resist eating the rest of them. We had a small taste-testing party on the ranch, and everyone loved them.
Makes 40 jalapeños, give or take, recipe can easily be halved or doubled!
16 ounces cream cheese, at room temperature
10 scallions (green onions), diced
2 cans crab, drained
about 20 jalapeños, halved lengthwise, seeds and white ribs removed
To prepare the jalapeños, slice each pepper lengthwise, inserting knife tip just below the stem of each jalapeño, as close as you can get to the stem end but not cutting the stem. Pull the two halves apart, and usually the half the stem will stay on each half (this gives you a handle and it looks nice). Use a small spoon to gently scrape out the seeds and the white ribs inside (the spicy parts). Leave some ribs if you want them spicier, but do so at your own risk!
Smear each prepared jalapeño half with a generous amount of cream cheese mixture. Place jalapeños on a baking rack over a sheet pan.
Preheat oven to 375 degrees F. Bake for about 20 minutes, until cheese is melty and bubbly and just beginning to turn golden brown. Arrange artfully on a platter and serve while still warm.