Crabmeat Stuffed Roasted Jalapenos
Directions
- In a stainless-steel bowl add cream cheese and half of the mayonnaise. Fold together.
- Now add tarragon, cheddar cheese, crabmeat, salt, pepper, and Cajun seasoning to bowl and gently fold together.
- Take this mixture and fill each of the jalapeno halves.
- Brush the remaining mayonnaise on top of each stuffed jalapeno.
- Place jalapenos on medium heat portion of your grill and cook until skin starts to blister and char. Remove from grill and serve.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
