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I stole this from the Hearty Boys and made a few alterations for my taste.


  • 36 Pepperoncini
  • 8 Oz Crab Claw meat (Shredded)
  • 8 Oz Cream Cheese
  • 8 Oz Mascarpone
  • 1 1/2 TB Italian Seasoning
  • 1 inch of Red Pepper Paste
  • 1 or 2 dashes of Tobasco
  • Chopped Flat Leaf (Italian) Parsley


  • Cut the stems form the pepperoncini 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 Tobasco 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 pepperoncini with mixture, over filling slightly.
  • Dip the filled end of the pepperoncini in the chopped Parsley right before serving and place on serving tray.

Categories: Appetizer 

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