Directions

1. Preheat grill to medium (300°F to 350°F). Cut jalapeños in half lengthwise, removing seeds and membranes. For milder flavor, bring a small pan of water to boiling, add jalapeños, cook 5 minutes, drain, rinse with cold water; pat dry with paper towels.
2. In a medium bowl stir together cream cheese, bell pepper, onion, garlic and seafood seasoning. Stir in cheese and crabmeat. Spoon mixture into jalapeños. (May be stored in the refrigerator, covered, up to 24 hours.)
3. Grill stuffed jalapeños, covered, 7 to 10 minutes, or until cheese is slightly bubbly. Serve warm.