1 lb. cream cheese, room temperature
8 to 12 oz. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped

Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.

Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.

Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.

COOK'S NOTE: If you don't have a pastry bag, use a large ziploc plastic bag with one corner cut off.

Submitted by: CJI