Crabmeat Stuffed Roasted Jalapenos


  1. In a stainless-steel bowl add cream cheese and half of the mayonnaise. Fold together.
  2. Now add tarragon, cheddar cheese, crabmeat, salt, pepper, and Cajun seasoning to bowl and gently fold together.
  3. Take this mixture and fill each of the jalapeno halves.
  4. Brush the remaining mayonnaise on top of each stuffed jalapeno.
  5. Place jalapenos on medium heat portion of your grill and cook until skin starts to blister and char. Remove from grill and serve.


  • 16 ea Peak Fresh Produce® Jalapeño Pepper(s), cut in half lengthwise and seeded
  • 1/2 cup Empire’s Treasure® claw meat
  • 2 tbsp Delancey Street® Real Mayonnaise
  • 1/4 cup Nature's Best Dairy® Cream Cheese, room temperature
  • 1 tsp Peak Fresh Produce® Tarragon, minced
  • 3 tbsp West Creek® cheese cheddar, shredded
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1/2 tbsp Magellan® Cajun seasoning