Spicy Cajun Crab Poppers (Print version)

Jalapeños stuffed with creamy lump crab, Cajun spices, and cheese, baked until golden and bubbly.

# What You'll 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 oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes using a small spoon or knife. Wear gloves to prevent skin irritation from capsaicin oils.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, chopped green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
04 - Gently fold the lump crabmeat into the cream cheese mixture using a spatula, being careful to preserve the crab lumps and avoid overworking the filling.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding the filling slightly above the pepper rim for an appetizing presentation.
06 - In a small bowl, mix the panko breadcrumbs with melted butter until the breadcrumbs are evenly coated.
07 - Arrange filled poppers on the prepared baking sheet and sprinkle the buttered panko mixture over each popper. Bake for 18 to 20 minutes until the breadcrumb topping is golden brown and the filling is bubbly.
08 - Remove from oven and allow poppers to cool for 5 minutes before serving to avoid burns and allow flavors to set.

# Expert Tips:

01 -
  • The crab stays sweet and tender while the jalapeño gives just enough heat to wake up your taste buds without overwhelming them.
  • They look fancy enough for a dinner party but come together fast enough for a weeknight craving.
  • The buttery panko topping adds a crispy contrast that makes every bite feel complete.
02 -
  • If your cream cheese is still cold, the filling will be lumpy and hard to mix, so always let it soften first.
  • Don't overmix once you add the crab or you'll turn those beautiful lumps into mush.
  • Wearing gloves while handling jalapeños isn't just a suggestion, I learned that the hard way after rubbing my eye mid-prep.
03 -
  • Use a small spoon or a piping bag to fill the jalapeños neatly and avoid waste.
  • If you can't find lump crabmeat, backfin works too, just make sure it's well drained so the filling doesn't get watery.
  • A light spritz of cooking spray on the parchment helps the bottoms crisp up without sticking.
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