| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 36 hors d’oeuvres |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 36 hors d’oeuvres |
Ingredients
- 36 pepperoncini
- 1 pound cream cheese, room temperature
- 8 ounces crab claw meat, shredded
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon hot sauce
- 1 teaspoon dried thyme leaves
- Chopped fresh parsley leaves
Instructions
- Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
- Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 53 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 18 mg |
| Sodium | 171 mg |
| Serving Size | 1 of 36 servings |
| Calories | 53 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 18 mg |
| Sodium | 171 mg |
Reviews
Always a hit!
I’ve made these several times for various parties. They are always gone quickly. I’ve dipped the open ends in parsley, but also used minced chives too. I’ve put grated/shredded parmesan cheese in the mix as well. They are very good and have always been a hit at my house. A little lemon zest in the mixture is good too. Craving them right now!
We made these for Christmas, and they were fabulous! We used some fresh grated parmasian cheese, and dipped the open end of the peperoncini in that, very good. Also, with the left over filling, we added some bacon, chedder and green onions, and made stuffed mushroom caps with that. They were awesome!
Easy to make. Very flavorful.The platter was emptied in minutes. I had left over filling so I added some sour cream and shredded cheddar and made a hot crab dip.
Some people feel crab should be combined with mellow flavors so it comes through more, I personally do not feel this way… I just add more crab. First I omitted the thyme and parsley. instead of reg tabasco used chipotle tabasco. Added chives instead of parsley, used minced fresh garlic, more crab, and emerils creole added with ancho chili powder for the cajun seasoning.
I cannot tell you how many times I have made these since I first saw Dan and Steve make these on one of their very first shows. They are a little time consuming to make but take no time to have the empty platter returned in hopes for more. No party is complete without them. Keep well for a day or two so you can make ahead of time.
Using the plastic bag tip works like a charm; stick the end in and slowly squeeze the filling out into the pepper while pulling the bag out, fills the peppers perfectly. The taste is wonderful after they sit a bit. I crave these all the time and end up making them for no real occasion…just a “me” night in!
brought to a party and everyone loved these. makes more dip than 36 peppers worth of stuffing, but that’s ok, it’s a terrific spread for crackers.
Not overly spicy, ok for the “masses” though those who are scared of spice might not try.
Not overly spicy, ok for the “masses” though those who are scared of spice might not try.
My grocery store did not stock pepperocini so I used a larger and milder pepper and it was a hit w/ everyone because it wasn’t too spicy.
I made these for a holiday gathering with my boyfriend’s family-my first holiday with them. They immediately devoured these tasty appetizers and told my boyfriend that I was a definite keeper. Thanks Dan and Steve!! 🙂