Cajun Crab Stuffed Pepperoncini

Directions

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

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.

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