Here's a recipe that posted by Ron L on PH. He said it was modeled after the Crab Rangoons that he got from the local Chinese carry out place.
24 Jalapenos
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped
6 slices bacon, quartered
Mix all ingredients except the jalapenos thoroughly. Slice the stem end off of the jalapenos and thoroughly clean out the seeds and membranes. Stuff the jalapenos with the cream cheese mixture and top with 1/4 slice of bacon. Secure the bacon with a toothpick if necessary. Place in a rack to hold upright and cook until the jalapenos are to your desired doneness.
If you want a little extra heat, finely chop the jalapeno caps (minus the stems) and add to the filling.
A few thoughts from me (Kristin) -- slice the jalapenos length wise and the fill and cover with bacon, much easier. Cook on you pit at 250 for at least an hour and then start to check for doneness of jalapenos.
