Spicy Jalapeño Crab Poppers (Printable Version)

Jalapeños stuffed with creamy Cajun crabmeat filling, topped with crispy panko and baked until golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 8 large jalapeño peppers

→ Seafood

02 - 7 ounces lump crabmeat, picked over for shells

→ Dairy

03 - 3.5 ounces cream cheese, softened
04 - 0.5 cup shredded cheddar cheese
05 - 2 tablespoons mayonnaise

→ Aromatics & Herbs

06 - 2 green onions, finely chopped
07 - 1 clove garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1 teaspoon lemon zest

→ Seasonings

10 - 1 teaspoon Cajun seasoning
11 - 0.25 teaspoon smoked paprika
12 - 0.25 teaspoon salt
13 - 0.25 teaspoon black pepper

→ Topping

14 - 0.25 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted

# How To Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes. Wear gloves for safety.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, cheddar cheese, green onions, minced garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper until well blended.
04 - Gently fold in the lump crabmeat until just combined, being careful not to break up the lumps.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly for an appetizing presentation.
06 - Mix the panko breadcrumbs with melted butter, then sprinkle over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until golden brown and bubbly.
08 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling is silky and rich, with just enough Cajun heat to wake up your taste buds without overwhelming the sweet crab.
  • They look impressive on a platter but come together quickly enough for a weeknight craving.
  • You get that addictive contrast of creamy center and crunchy, buttery topping in every bite.
02 -
  • If you skip wearing gloves while seeding the jalapeños, you will regret it the moment you touch your face, trust me on this one.
  • Folding the crab in gently instead of stirring hard keeps those beautiful lumps intact and makes the filling feel luxurious instead of mushy.
03 -
  • Use a small melon baller or grapefruit spoon to scoop out the jalapeño insides cleanly and quickly without tearing the pepper walls.
  • If your cream cheese is still cold, microwave it for 10 seconds to soften it just enough to blend smoothly without turning it into soup.
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