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
Directions
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.
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By wowie05_10975845
Aiea, HI
on January 08, 2011
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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!
By mloftus83_11136929
watervliet, NY
on February 08, 2010
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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.
By brickautogaller...
Ocean, 70
on December 29, 2009
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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.
Read all 47 reviews