• 36servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 36 pepperoncini

  2. 1 pound cream cheese , room temperature

  3. 8 ounces crab claw meat, shredded

  4. 1 1/2 tablespoons Cajun seasoning

  5. 1 tablespoon hot sauce

  6. 1 teaspoon dried thyme leaves

  7. Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.

  2. 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.

  3. Cook's Note: If you don't have a pastry bag, use a large zipping plastic bag with one corner cut off.


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