To be perfectly honest, I generally don’t like stuffed jalapeños. Cheddar stuffed and breaded, cream cheese stuffed and bacon wrapped – they just never really appealed to me, but these stuffed jalapeños are a whole different story. Imagine a spicy jalapeño stuffed with boudin and cream cheese, wrapped in bacon and meticulously placed on top of a delicious crabcake burger, then drizzled with a subtle lemon – dill mayo that brings it all together.
2 c lump crab meat
1/2 c real mayonnaise
1 tbs pimento, drained
1 tbs green onion, sliced
1 1/2 c plain bread crumbs
1 tsp bay seasonings
White pepper to taste
Plain breadcrumbs for coating crabcakes (you can use panko if preferred)
4 burger buns
4 good leaves green leaf lettuce
1 large beefsteak tomato (hothouse is also fine)
1 med red onion, sliced
Lemon – Dill Mayo:
1 c real mayonnaise
3 tsp lemon juice
1/2 tsp minced shallot
1 1/2 tsp fresh dill, minced
6 jalapeños, halved and seeded
6 oz seasoned boudin (about 2 small links)
1/2 c water
1/2 tbs chicken bullion
1/2 block of cream cheese (4 oz)
12 slices hickory smoked bacon
First, prepare a plate with some plain breadcrumbs and set aside. Line another freezer proof plate or sheet pan with parchment. Make your crabcakes by combining the first 8 ingredients in a bowl and mixing well. Weigh out 4 equal sized balls of the crab mix. Form each into a patty and completely coat in the breadcrumbs. Set on the lined sheet pan or plate. Once all of the cakes are made, transfer to the freezer for 1 hour to set up.
Meanwhile, you can prepare the lemon – dill mayo by combining all ingredients in a small bowl. Mix well, cover and refrigerate until ready to use.
Start your jalapenos by preheating the oven to 350 degrees. Place the boudin links in a small sauce pot. Do not puncture the links. Add the water and bullion. Cover and cook over medium high heat for roughly 20 minutes or until the boudin has burst out of the casings and the liquid has almost completely evaporated and you’re left with a thick-sticky sauce at the bottom of the pot. Discard the casings. While the mix is still hot, mix in the cream cheese. Combine well. If the mix is too hot to handle, you can set aside until it has cooled a bit. If you don’t mind working with hot foods, start stuffing your jalapenos immediately. The amount you will use to fill each jalapeño will very based on the size, but do not over stuff. Just a good smear within the jalapeños is enough. Wrap each with a strip of bacon, making sure that each end of the strip ends up tucked under the jalapeños. Arrange on a lined sheet pan or roasting rack, making sure they are not touching. Transfer to oven and cook for roughly 20-30 minutes. If the top of the bacon is not crisp enough, turn on your broiler and broil for about 2 minutes or until the bacon crisps up to your liking. Be aware, this method causes bacon grease to splatter inside of your oven, so be very cautious before attempting. Once the jalapenos are done, set aside.
To prepare your crabcakes, first set the oven to 450°. Thoroughly spray a sheet pan with nonstick cooking spray. Set aside. Remove crabcakes from freezer and arrange on the sprayed sheet pan. Transfer to oven and cook for 10 minutes. Remove sheet pan from oven and flip. Return to oven and cook an additional 10 minutes. Remove from oven and allow to rest a few minutes before plating up.
Assemble the burgers by spreading a little of the lemon – dill mayo on the top and bottom buns. Add the lettuce, onion and tomato. Follow with a crabcake and 2-3 jalapeños each. Finish off with the top bun and you’re done.