Wednesday, May 13, 2009

Jalapeños con Cangrejos

I am working on some make-ahead recipes for an upcoming party, so this is sort of an experiment. I took a yummy crab/cream cheese filling and stuffed it into jalapeños. Very simple, and delicious. We've done this before, but before we've just baked them and eaten them.

This time, I am freezing some to see if it will work. I'm hopeful that it will work out, the way it does for the scrumptious Bacon-Wrapped Jalapeños, and honestly I don't see why it won't. I'll freeze them for about a month, then take them out and bake them and report back.

For now, we couldn't resist eating the rest of them. We had a small taste-testing party, and everyone loved them.

And YES! I'm happy to report that freezing these babies works fine! Just bake right from frozen, probably about 10 minutes more, until they are just turning golden brown, then watch them disappear!

Jalapeños con Cangrejos
AKA Crabby Jalapeños

AKA Crab-Infested Jalapeños
Makes 40 jalapeños, give or take, recipe can easily be halved

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

Mix together cream cheese, scallions and crab until well-combined. Cover and refrigerate for several hours or overnight.

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.


Anonymous said...

So, did you freeze them and did it work? I'm freezing them right now to make for a party next weekend. I'm hoping they will turn out!

Min said...

Yes! yes, it works! Thanks for bringing it to my attention that I hadn't updated the post! Working on it right now. Freeze away, and bake from frozen--you might need to bake a little longer, just until they are barely golden brown. Enjoy!

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