Crab Rangoon Jalapeno Poppers – Cuso Cuts

Ingredients

• 10 jalapeno peppers
• 6 oz lump crab meat
• 8 oz cream cheese
• 1 tbsp Cuso’s Gravel Seasoning
• 1 tbsp Cuso’s Hot Honey Seasoning
• 1 tsp garlic powder
• 2 tsp Worcestershire sauce
• 1 cup chives or chopped onion
• 1 lb bacon
• Cuso’s Maple Bourbon Seasoning
• Set your smoker to 300 F
• Put on gloves while you slice the jalapenos with a good Chef’s Knife and clean out all the seeds.
• Chop the green onions
• Mix the crab, cream cheese, seasonings, Worcestershire, and chopped green onion in a bowl.
• Mix well until smooth.
• Stuff into the cleaned pepper halves
• Wrap each with bacon completely (use a toothpick to secure if you wish)
• Dust with Cuso’s Maple Bourbon Seasoning on all sides of the bacon.
• Cook with the smoker lid shut until the bacon crisps.
• Serve with Thai chili sauce (optional)