Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Cut each jalapeño in half lengthwise through the stem and remove the ribs and seeds.

  Ingredients

  • 18 Medium jalapeño peppers

• Step 3

  Make the crab filling. In a medium bowl, combine the cream cheese, corn, crab meat, scallions, and Old Bay Seasoning and stir until blended. Stir in the scallions.

  Ingredients

  • 8 Ounce cream cheese, softened

  • 1 Cup Canned Corn, drained

  • 1/2 Cup crab meat

  • 2 Whole scallions trimmed, finely chopped

  • 1 1/2 Teaspoon Old Bay Seasoning

• Step 4

  Spoon the filling into the jalapeño halves, mounding it slightly. Place the poppers on a baking sheet covered with foil or parchment paper.

• Step 5

  Place the baking sheet directly on the grill grates. Close the lid and cook the jalapeños until the peppers have softened and the filling is hot and bubbling, 25-30 minutes.

  00:30

  350 ˚F / 177 ˚C

• Step 6

  Remove the spicy crab poppers from the grill. Let cool slightly before serving. Enjoy!