Bacon-Wrapped Crab Dip Stuffed Jalapeños

It isn’t easy to improve upon crab dip or stuffed jalapenos, but we may have done it. This recipe calls for 24 jalapeno halves, but it will never be enough. These substantial little appetizers will be gone in no time.


30 minutes


25-30 minutes


24 stuffed jalapeño halves




  • 12 large jalapeños
  • 6 ounces full-fat cream cheese, room temperature
  • 2 Tablespoons Challenge Lawry’s Seasoned Salt Butter Snack Spread, room temperature
  • ¾ cup shredded cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon lemon juice
  • 8 ounce fresh crab meat, picked over
  • kosher salt
  • freshly ground black pepper
  • 12 slices bacon, cut in half


  • 1

    Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

  • 2

    Cut jalapeños in half lengthwise and use a spoon to scrape out seeds and membranes. Set aside.

  • 3

    In a large bowl, combine cream cheese, Challenge Lawry’s Butter Snack Spread, cheese, Worcestershire sauce, and lemon juice. Use a handheld mixer to beat until combined. Gently fold in crab meat. Season to taste with salt and pepper.

  • 4

    Spoon filling evenly into jalapeño halves (don’t overstuff) and place them on the prepared baking sheet. Wrap each stuffed jalapeño tightly with a piece of bacon and secure with a toothpick.

  • 5

    Bake for 25-30 minutes, or until bacon is crisp and cheese is melted. Serve hot or warm.

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