I wanted to make these with fresh Dungeness crab this year, there just wasn't time with everything else going on, so sacrifices had to be made. As a result, I simply used Bumble Bee fancy white Crab meat from a can. (Don't laugh... Steaming and shelling a crab before Thanksgiving just wasn't feesable) LOL
I think this was originally a Hearty Boys recipe, but I have been making these for so long now, I can't say for sure.
30 small Peperoncini or 18-20 Large Peperoncini
8 oz Crab Claw meat (Shredded) or 2 cans of Fancy White meat Crab
8 oz Cream Cheese
8 oz Mascarpone
1 1/2 TB Italian Seasoning
1 inch of Red Pepper Paste
1 or 2 dashes of Tabasco
Chopped Flat Leaf (Italian) Parsley or Cilantro
Cut the stems form the Peperoncini and
carefully scrape out the seeds.
Beat Cream Cheese and Mascarpone in a bowl.
Add Crab meat and continue to mix.
Add Italian Seasoning, Red pepper paste, and Tabasco and mix until well blended.
Fill a pastry bag with large star tip or use a zip lock bag with one of the bottom corners cut off.
Fill the interior cavity of the Peperoncini with mixture, over filling slightly.
Dip the filled end of the Peperoncini in the chopped Parsley or Cilantro right before serving and place on serving tray.
Creamy, Spicy and "Crabby".... Delish!!!