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18 Medium Jalapeño Peppers

Crab Filling

8 Ounce Cream Cheese, Softened

1 Cup Canned Corn, Drained

1/2 Cup Crab Meat

2 Whole Scallions Trimmed, Finely Chopped

1 1/2 Teaspoon Old Bay Seasoning

When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

Cut each jalapeño in half lengthwise through the stem and remove the ribs and seeds.

Make the crab filling. In a medium bowl, combine the cream cheese, corn, crab meat, scallions, and Old Bay Seasoning and stir until blended. Stir in the scallions.

Spoon the filling into the jalapeño halves, mounding it slightly. Place the poppers on a baking sheet covered with foil or parchment paper.

Place the baking sheet directly on the grill grates. Close the lid and cook the jalapeños until the peppers have softened and the filling is hot and bubbling, 25-30 minutes.

Remove the spicy crab poppers from the grill. Let cool slightly before serving. Enjoy!