Save to Pinterest My neighbor brought a tray of these to a summer cookout, and I ate four before anyone else even noticed they were out. The heat from the jalapeños, the sweetness of the crab, and that golden, crunchy top—it was the kind of bite that made you close your eyes for a second. She handed me the recipe on a napkin with butter stains on it. I've been making them ever since, usually when I want to impress someone without admitting how easy they actually are.
The first time I made these for a party, I panicked halfway through because I thought the filling looked too loose. I almost added breadcrumbs to thicken it, but I trusted the recipe and kept going. When they came out of the oven, bubbly and golden, with that buttery panko crust, I realized the filling had set perfectly. Everyone asked for the recipe, and I felt like I'd discovered something secret.
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Ingredients
- Jalapeño peppers: Choose firm, medium-sized peppers that sit flat when halved so the filling does not slide off during baking.
- Lump crabmeat: This is the star, so pick it over carefully for shells and handle it gently to keep those beautiful chunks intact.
- Cream cheese: Let it sit at room temperature for at least 30 minutes so it blends smoothly without clumping.
- Shredded cheddar cheese: Sharp cheddar adds a nice bite, but mild works if you want the crab to shine more.
- Mayonnaise: It keeps the filling creamy and helps it hold together without drying out in the oven.
- Green onions: The mild onion flavor does not overpower the crab, and the green flecks look pretty in the filling.
- Garlic: Just one clove is enough to add depth without turning this into a garlic bomb.
- Fresh parsley: It brightens everything up and makes the filling taste less heavy.
- Lemon zest: A little goes a long way, adding a citrus note that wakes up the whole dish.
- Cajun seasoning: This brings the Southern heat and complexity, but taste your blend first since some are saltier than others.
- Smoked paprika: It adds a subtle smokiness that makes people wonder what the secret ingredient is.
- Panko breadcrumbs: They create that crispy, golden top that contrasts perfectly with the creamy filling.
- Unsalted butter: Melted and tossed with the panko, it helps everything toast up beautifully without burning.
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Instructions
- Prep the oven and pan:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup almost nonexistent.
- Halve and clean the jalapeños:
- Slice each pepper lengthwise, then use a small spoon to scrape out the seeds and white membranes—wear gloves if your hands are sensitive, because that oil lingers. If you like more heat, leave a few seeds in.
- Make the crab filling:
- In a bowl, mix the softened cream cheese, mayonnaise, cheddar, green onions, garlic, parsley, lemon zest, Cajun seasoning, paprika, salt, and pepper until smooth and well combined. Fold in the crabmeat gently so you do not break up those lovely lumps.
- Stuff the peppers:
- Spoon the crab mixture into each jalapeño half, mounding it slightly so every bite has plenty of filling. Do not worry if it looks like a lot—it will settle as it bakes.
- Add the topping:
- Toss the panko with melted butter until the crumbs are evenly coated, then sprinkle generously over each stuffed pepper. This is what gives you that golden, crunchy finish.
- Bake:
- Arrange the poppers on your prepared baking sheet and bake for 18 to 20 minutes, until the tops are golden and the filling is bubbly around the edges. Let them cool for about 5 minutes before serving so no one burns their mouth on molten crab.
Save to Pinterest I brought a batch of these to a potluck once, and they were gone before the main course even hit the table. Someone asked if I'd made them from scratch, as if store-bought crab poppers were even a thing. I just smiled and said yes, because sometimes the best compliment is when people assume something this good must have been hard.
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Make Ahead and Storage
You can stuff the jalapeños up to a day in advance and keep them covered in the fridge, then add the panko topping and bake them right before serving. If you have leftovers (which is rare), store them in an airtight container in the fridge for up to two days and reheat them in a hot oven to crisp up the topping again. Microwaving will make them soggy, so do not do it unless you are desperate.
Adjust the Heat Level
If you are cooking for people who think black pepper is spicy, remove every seed and membrane from the jalapeños and skip the Cajun seasoning in favor of plain paprika. For the opposite crowd, leave some seeds in, add a few dashes of hot sauce to the filling, or even use serrano peppers instead. I have done both extremes, and the recipe holds up either way.
Serving Suggestions
These poppers are perfect on their own, but a squeeze of fresh lemon or a side of creamy ranch or remoulade makes them even better. I have served them with cold beer, iced tea, and once with champagne at a birthday party, and they worked every time.
- Set them out with lemon wedges and napkins, because people will eat them with their hands.
- Pair them with a crisp salad or grilled corn if you are turning them into a light meal.
- They also work as a passed appetizer at parties, just make sure they have cooled enough to pick up safely.
Save to Pinterest These poppers have become my go-to whenever I need to bring something that feels special but does not stress me out. There is something satisfying about watching a tray of them disappear in minutes, knowing you made that happen with a handful of ingredients and less than an hour of work.
Ask About This Recipe
- → Can I make these poppers ahead of time?
Yes, you can assemble the stuffed jalapeños up to 24 hours in advance, cover them tightly, and refrigerate. Add the breadcrumb topping and bake just before serving for the best texture.
- → How can I reduce the spiciness?
Remove all seeds and white membranes from the jalapeños, as these contain most of the heat. You can also substitute mini sweet peppers for a milder version while keeping the same filling.
- → What can I use instead of crabmeat?
Cooked shrimp, flaked salmon, or even imitation crab work well as substitutes. Just ensure any seafood is fully cooked and finely chopped to match the texture of lump crabmeat.
- → How do I know when the poppers are done?
The poppers are ready when the breadcrumb topping turns golden brown and the filling is bubbly around the edges, typically after 18-20 minutes at 200°C (400°F).
- → Can I freeze these poppers?
Yes, freeze assembled but unbaked poppers on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.
- → What dipping sauces pair well with these?
Ranch dressing, garlic aioli, remoulade sauce, or a simple squeeze of fresh lemon juice complement the Cajun spices and creamy crabmeat filling beautifully.
