INGREDIENTS
10 jalapeños
(1) 8oz package of cream cheese(softened)
(1) cup of canned corn, drained
(1) cup of lump crab meat
(1) dash of Tabasco
(1) cup of shredded cheddar cheese
Musket Powder Red Label
(24) slices of bacon
DIRECTIONS
Cut jalapeños in half, hot dog style, take out the seed and stems.
Crisp up 4 strips of bacon and chop into bits. Mix bacon bits, cream cheese, corn, crab, tabasco, shredded cheese and musket powder for filling.
Fill each jalapeño half and wrap tightly with a strip of bacon. Coat generously with more Musket Powder Red Label.
Cook at 350 degrees for about 30 minutes or until bacon is crisp and jalapeño is soft.
Serve with a napkin
