Preheat oven to 350°F.

Cut and seed your jalapeños. All cuts work well with these. I used the classic Boat Cut for the ones in the picture above. But the Cone Cut actually may be better. That is the cut I just for those epic tailgating champions. The crab and mayo cook off a lot of juice and oil and the cones help hold it all in to enjoy. Make them in an upright Jalapeño Cooker to make sure you preserve all the goodness. (Click the links above to see how to do a Boat Cut and a Cone Cut.)

Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.

If using the Boat Cut, place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.) If using the Cone Cut, skip this step.

Remove from oven and allow to cool slightly so you can handle them.

Add cream cheese to each jalapeño. Set jalapeños aside.

Place a generous portion of crab salad into each each jalapeño. Press down and fill a bit more.

Top with a slice of Cheddar cheese or spoonful of shredded Cheddar cheese.

Wrap a long strip of bacon tightly around the jalapeño, if using the Boat Cut. Or drape bacon across the top and secure with a toothpick and place in cooker, if using the Cone Cut.

Sprinkle brown sugar on the bacon.

Place jalapeños back on cookie sheet and place back in oven.

Cook, watching closely, until cream cheese is hot and bubbling, or bacon is done, about 25 - 30 minutes. Check to make sure jalapeños and bacon are done to your liking. If not, place back in oven for more time.

Remove from oven when done and enjoy hot.