How to make it

  • 1. Cut Jalapeño peppers in half from stem to tip, de-seed and remove the pith and rinse out the cavity set aside to drain on paper towels.
  • 2. In a bowl or mixer add cream cheese and beat till smooth, add cayenne pepper, old bay, hot sauce and salt and pepper
  • 3. Drain and coarsely chop (¼ inch to 1/8 of an inch) artichoke hearts and fold into cream cheese mix along with the 2 cans of drained crab meat, fold together till all is mixed thoroughly
  • 4. Prepare steel sizzle plates or aluminum pans for the grill and stuffed peppers by adding a layer of bacon fat to the bottom of the plate to cover the bottom with a thin consistence layer of fat or oil.
  • 5. with a spoon fill a pepper half with the mix place on plate repeat till finished it is ok to keep the packed close together just not sitting on top of each other they need to be in contact with the oil.
  • 6. Place on HOT BBQ grill wait till you hear the peppers begin to sizzle in the fat then place the grill cover on and wait about 10 to 15 min, remove plate from grill with tongs (VERY HOT PLATE) set aside to cool for a few mins and then begin to pop these baby’s down

Reviews & Comments 4

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    " It was excellent "
    cuzpat ate it and said...
    Sound really good!
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    " It was excellent "
    momo_55grandma ate it and said...
    luv this family dish will share with daughters thanks
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    " It was excellent "
    joe1155 ate it and said...
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    " It was excellent "
    hot_it_up ate it and said...
    Great post. I like to grill artichokes. So now I have a different dish for the next time I grill some. \0

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