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Add a photoRaciónes: 6
Ingredientes
- 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
Direcciones
- Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
- Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add in the crab and continue to mix. Add in the Cajun seasoning, warm sauce and thyme; mix till blended.
- Place mix into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the minced parsley.
- COOK'S NOTE: If you do not have a pastry bag, use a large ziploc plastic bag with one corner cut off.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 230 | 86% |
| Total Fat 26.22g | 33% |
| Saturated Fat 14.64g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 262mg | 11% |
| Potassium 145mg | 4% |
| Total Carbs 5.02g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.32g | 2% |
| Protein 4.74g | 8% |
