Bacon Wrapped Jalapeño Crab Poppers


This recipe for Bacon wrapped Jalapeno Crab Poppers is from episode 2 of Fish the Dish starring Spencer Watts.

Serves: 4 as an appetizer


  • 10–12 medium jalapeños
  • 14 lb (113 g) lump crabmeat, picked through to remove any bits of shell
  • 6 oz Cream cheese, at room temperature
  • 1 Tbsp (15 ml) Cilantro leaves, finely chopped
  • 1 Tbsp (15 ml) Parsley leaves, finely chopped
  • 1  Shallot, medium sized, finely chopped
  • Salt and pepper
  • 2 tsp (10 ml) Fresh lime juice
  • 6 slices of Bacon for wrapping


  1. Preheat oven to 350°F (180°C).
  2. Cut a slit down the length of each jalapeno pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact.) Set jalapeños aside.
  3. Combine crabmeat, cream cheese, shallot, salt, pepper, and lime juice in a food processor. Pulse briefly. Add parsley and cilantro and blitz again.
  4. Scoop mixture into a large plastic bag.  Push the mixture into the cover of the bag and twist the top to make a piping bag.  Cut the tip of the corner of the bag (not too big or too much filling will come out) and squeeze the mixture into the jalapeños, about 1 Tbsp (15 ml) each.
  5. Roll half a strip of bacon over each filled jalapeño. Skewer jalapeños and lay on a baking sheet lined with parchment paper. Place in oven for about 15 minutes, until bacon is crispy and jalapeños softened.