Spicy Jalapeño Crab Poppers (Printable View)

Jalapeños stuffed with creamy Cajun crabmeat filling, baked until golden and bubbly with a crispy breadcrumb topping.

# What You 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 to prevent skin irritation.
03 - In a mixing bowl, combine cream cheese, mayonnaise, cheddar cheese, green onions, garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until well incorporated.
04 - Gently fold the crabmeat into the cheese mixture until just combined, being careful to preserve the lump pieces.
05 - Spoon the crab filling evenly into each jalapeño half, mounding slightly to create an attractive presentation.
06 - Mix panko breadcrumbs with melted butter until evenly coated, then sprinkle generously over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes until golden brown and bubbly.
08 - Remove from oven and allow poppers to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • They look fancy but come together in less time than it takes to clean up after most appetizers.
  • The creamy crab filling balances the jalapeño heat in a way that keeps people reaching for just one more.
  • You can prep them hours ahead and bake them right before guests arrive, so you are not stuck in the kitchen.
02 -
  • Wearing gloves when handling jalapeños is not optional if you have sensitive skin or plan to touch your face anytime in the next hour.
  • Do not overmix the crab into the filling or you will end up with crab-flavored mush instead of distinct, sweet chunks.
  • If your cream cheese is still cold, it will never blend smoothly and you will have lumps in the filling no matter how hard you stir.
03 -
  • Use a small spoon or a melon baller to scrape out the jalapeño insides quickly and cleanly without tearing the pepper walls.
  • If your panko is not browning enough, switch the oven to broil for the last minute or two, but watch it like a hawk so it does not burn.
  • Taste your Cajun seasoning before adding it, some blends are much saltier or spicier than others and you may need to adjust the amount.
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