CRAB STUFFED PEPPERONCINI

CRAB STUFFED PEPPERONCINI image

Yield 30-40

Number Of Ingredients 7

60 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

Steps:

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.