by Jim Baugh, Jim Baugh Outdoors, April 2017
• 1 pound backfin crabmeat
• 1 pack cream cheese
• 1 cup shredded extra sharp cheddar
First grill off your peppers in a cast iron skillet then slice in half’s. Next combine all ingredients in a mixing bowl. Fill each half pepper with the crab and cheese mix. Bake at 350 for twenty minutes. Serve with lemon and texas pete on the side. Delish!!