Ingredients
- 12 each pickled "hot" cherry peppers
Crab Filling
- 1 1/2 tbsp cream cheese
- 1 tsp milk
- 3 tbsp crab meat (canned works fine)
- 1/4 tsp garlic salt
- 2 tsp chopped fresh cilantro
- 4 tsp dried bread crumbs
Servings: servings
Instructions
- Cut out the stems and core the chiles. The opening should be wide enough to fill. The tip of a vegetable peeler works well for this chore.
- In a bowl, combine all the ingredients for the filling and mix well. Stuff the cherry peppers with the filling and thread on wooden skewers that have been soaked in water. Be sure to thread the peppers so that the filling side is up.
- Grill over a medium fire for about 3 to 4 minutes until hot, and do not turn or the filling could fall out.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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