Spicy Jalapeño Crab Poppers (Printable)

Spicy jalapeños stuffed with creamy crabmeat and Cajun seasonings, baked until golden and delicious.

# 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 - 1/2 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 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

14 - 1/4 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted

# How-To:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and carefully remove seeds and membranes using a small spoon or knife. Wear gloves throughout this process to prevent capsaicin irritation.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until well incorporated.
04 - Gently fold the lump crabmeat into the cheese mixture using a spatula, taking care to preserve the natural texture and integrity of the crab lumps.
05 - Spoon the crab mixture evenly into each jalapeño half, creating a slight mound at the center of each pepper.
06 - In a small bowl, combine the panko breadcrumbs with the melted butter and stir until the breadcrumbs are evenly coated.
07 - Sprinkle the buttered panko mixture over each filled popper half. Arrange all poppers on the prepared baking sheet in a single layer.
08 - Bake in the preheated oven for 18 to 20 minutes, or until the topping is golden brown and the filling is heated through and bubbly at the edges.
09 - Remove from the oven and allow the poppers to cool for 5 minutes before transferring to a serving platter.

# Expert Hacks:

01 -
  • The creaminess of the crab filling cools down the heat from the jalapeño in the most satisfying way.
  • Theyre fancy enough for a dinner party but easy enough to throw together on a weeknight.
  • The buttery panko topping adds a golden crunch that makes every bite feel complete.
  • You can prep them hours ahead and just pop them in the oven when guests arrive.
02 -
  • If you skip softening the cream cheese, youll end up with lumps in the filling that never smooth out no matter how hard you stir.
  • Wearing gloves when handling jalapeños is not optional if you plan on touching your face or eyes later, trust me on this one.
  • Dont overmix the crab into the filling or youll break up all those beautiful lumps that make this recipe special.
  • If the poppers start browning too fast, tent them loosely with foil for the last few minutes of baking.
03 -
  • Use a small spoon or even a melon baller to scoop out the jalapeño seeds and membranes quickly and cleanly.
  • If your crabmeat is too wet, gently press it between paper towels before folding it into the filling to avoid a watery mixture.
  • For an extra layer of flavor, add a pinch of Old Bay seasoning to the panko topping before sprinkling it on.
  • If you cant find lump crabmeat, jumbo lump or even claw meat works, just keep it as chunky as possible.
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