Spicy Cajun Crab Poppers (Print View)

Spicy jalapeños stuffed with creamy lump crabmeat, Cajun seasoning, and cheddar—baked until golden and bubbly.

# Ingredient List:

→ Vegetables

01 - 8 large jalapeño peppers

→ Seafood

02 - 7 oz lump crabmeat, picked over for shells

→ Dairy

03 - 3.5 oz cream cheese, softened
04 - 0.5 cup shredded cheddar cheese
05 - 2 tbsp mayonnaise

→ Aromatics & Herbs

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

→ Seasonings

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

→ Topping

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Halve jalapeños lengthwise and carefully remove seeds and membranes using a small spoon, wearing gloves to protect hands from capsaicin oils.
02 - 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 fully incorporated.
03 - Gently fold the lump crabmeat into the cheese mixture using a spatula, being careful to preserve the natural lumps and avoid breaking down the delicate meat.
04 - Spoon the crab mixture evenly into each prepared jalapeño half, mounding the filling slightly above the rim of each pepper half.
05 - In a small bowl, combine panko breadcrumbs with melted butter, stirring until the breadcrumbs are evenly coated and moistened.
06 - Sprinkle the buttered panko mixture generously over each filled popper. Arrange the filled jalapeño halves on the prepared baking sheet in a single layer.
07 - Place the baking sheet in the preheated 400°F oven and bake for 18 to 20 minutes, or until the breadcrumb topping is golden brown and the filling is heated through and bubbly.
08 - Remove from the oven and allow poppers to cool for 5 minutes before serving. This resting period allows the filling to set slightly for easier handling.

# Expert Tips:

01 -
  • The creamy crab filling balances the jalapeño heat in a way that keeps you reaching for more.
  • They look impressive on a platter but come together faster than most appetizers.
  • You can prep them hours ahead and just pop them in the oven when guests arrive.
  • The golden panko crust adds a satisfying crunch that makes every bite feel complete.
02 -
  • If you skip wearing gloves while handling jalapeños, wash your hands immediately and don't touch your face or eyes, I learned this the very hard way.
  • Don't overmix the crab into the filling or you'll end up with shredded mush instead of lovely chunks.
  • Make sure your cream cheese is truly softened, cold cream cheese will leave lumps that never quite blend in.
03 -
  • Use a small spoon or a piping bag to fill the jalapeño halves neatly and avoid messy edges.
  • If you want less heat, soak the hollowed jalapeños in cold water for 10 minutes before stuffing them.
  • For a smoky twist, grill the stuffed peppers instead of baking them, just watch them closely so the filling doesn't spill.
  • A pinch of cayenne in the panko topping adds an unexpected kick that heat lovers will appreciate.
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