Pepperoncini Stuffed With Cajun Crab Meat Recipe

• 1 pound cream cheese, room temperature
• 8 to 12 ounce. crab claw meat, shredded
• 1 1/2 Tbsp. Cajun seasoning
• 1 Tbsp. warm sauce
• 1 tsp. dry thyme leaves
• 36 pepperoncini
• fresh parsley leaves, minced

1. Cut the stem end off the pepperoncini and carefully scrape out the seeds.
2. Set aside.
3. Beat the cream cheese in the bowl of a mixer with a paddle attachment.
4. Add in the crab and continue to mix.
5. Add in the Cajun seasoning, warm sauce and thyme; mix till blended.
6. Place mix into a pastry bag and pipe into the seeded pepperoncini.
7. Dip the cream cheese end of the pepperoncini in the minced parsley.
8. COOK'S NOTE: If you do not have a pastry bag, use a large ziploc plastic bag with one corner cut off.

cream cheese, crab claw meat, cajun seasoning, warm sauce, thyme, pepperoncini, parsley

Taken from cookeatshare.com/recipes/pepperoncini-stuffed-with-cajun-crab-meat-787 (may not work)