Spicy Cajun Crab Poppers (Printer-friendly)

Spicy jalapeños stuffed with creamy crabmeat, baked golden with a Southern Cajun twist for any gathering.

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

→ Topping

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

# How-To Steps:

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, chopped green onions, minced garlic, fresh parsley, and lemon zest. Mix until thoroughly blended and smooth.
03 - Gently fold the lump crabmeat into the cheese mixture using a spatula, taking care to preserve the integrity of the crab pieces. Avoid overmixing.
04 - Add Cajun seasoning, smoked paprika, salt, and black pepper to the crab mixture. Fold gently to distribute seasonings evenly throughout.
05 - Using a spoon, distribute the crab filling evenly among the prepared jalapeño halves, mounding the mixture slightly above the rim of each pepper.
06 - Combine panko breadcrumbs with melted butter in a small bowl, stirring until the breadcrumbs are evenly coated and moistened.
07 - Sprinkle the butter-coated panko evenly over each filled popper. Arrange on the prepared baking sheet and bake for 18 to 20 minutes, until the topping is golden brown and the filling is heated through and bubbly.
08 - Remove from oven and allow poppers to rest for 5 minutes before serving. This resting period allows the filling to set slightly and reduces the risk of burns.

# Expert Advice:

01 -
  • The creamy crab filling balances the heat of the jalapeños in a way that makes you reach for just one more.
  • They bake up crispy on top and stay tender inside, no frying required.
  • You can prep them hours ahead and slide them into the oven right before guests arrive.
  • The Cajun seasoning and lemon zest give them a brightness that cuts through the richness perfectly.
02 -
  • Wear gloves when you handle the jalapeños or you will touch your face later and regret every life choice that led to that moment.
  • Do not skip softening the cream cheese, cold cream cheese will leave you with lumps no amount of stirring will fix.
  • Taste the filling before you stuff the peppers, once they are baked you cannot take back underseasoning.
  • If your peppers are rolling around on the baking sheet, slice a tiny sliver off the bottom to create a flat base.
03 -
  • Use lump crabmeat, not claw meat, the texture and flavor are worth the extra couple of dollars.
  • If you cannot find good fresh crab, high quality canned lump crabmeat works better than bad fresh crab ever will.
  • Toast the panko in the melted butter in a skillet for 2 minutes before topping the peppers if you want an even deeper golden color.
  • Double the recipe, they disappear faster than you think and no one has ever complained about too many crab poppers.
Return