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Saturdays in Tiger Country in the fall, tens of thousands descend upon the Bayou to cheer on their Louisiana State University Tigers. LSU fans are known for being hostile to opposing teams … but as Saturday Down South discovered, it’s quite the opposite when you’re a part of the Tiger family, especially during the tailgate.
Video produced by Taylor Kearns and Rachel Richlinski
Saturdays in Tiger Country: Crab and Bacon Stuffed Jalapeños
- One package thin sliced bacon
- 20 medium to large jalapeño peppers
- 16 oz. tub picked crab meat
- 1 and 1/2 packages of cream cheese, softened
- 4 cloves of garlic (minced)
Crab-stuffed Jalapeños - 2 Tbs of Cajun seasoning
- 12 oz of finely shredded Monterey jack cheese
- cracked pepper to taste
- fresh parsley (finely chopped)
Slice the top of the pepper off and scoop out the seeds and try to get as much of the membrane as possible. Throw them into a pot of boiling water for anywhere from 4-8 minutes. NOTE: The longer you leave them in, the more heat you will remove from the pepper.
Throw bacon into a pan and cook until crisp. Set aside on a paper towel and crumble.
While the peppers are boiling, mix all of the dry seasonings with the cream cheese and set aside. Gently pick through the crab meat to make sure that you don’t have any bits of shell. Fold the crab meat into the cream cheese mixture and add the crumbles of bacon.
Take the peppers out of the water and set aside for about 5 minutes. Using a small spoon, place a dollop of the mixture into the pepper and set in an aluminum pan that you can throw on the grill. Cook until you achieve grill marks on both sides and the cheese is melted throughout.
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