Spicy Cajun Crab Poppers (Printable Version)

Jalapeños stuffed with creamy Cajun crabmeat filling, topped with panko, and 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

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes carefully. Wear gloves for safety when handling the peppers.
03 - In a bowl, combine cream cheese, mayonnaise, cheddar cheese, green onions, garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
04 - Gently fold in the crabmeat until just combined, being careful not to break up the lumps.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly to create an attractive presentation.
06 - Mix the panko breadcrumbs with melted butter, then sprinkle evenly over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until golden and bubbly.
08 - Let cool for 5 minutes before serving to allow the filling to set slightly.

# Expert Advice:

01 -
  • They taste like something from a fancy restaurant but come together in less than an hour, even on a weeknight.
  • The creamy crab filling balances the jalapeño heat so perfectly that even my spice-averse friends go back for seconds.
  • You can prep them hours ahead and just pop them in the oven when guests arrive, which has saved me more than once.
02 -
  • If you skip the gloves while prepping jalapeños, do not — and I mean do not — touch your eyes, nose, or anywhere sensitive for at least an hour, no matter how much you wash your hands.
  • Overmixing the crabmeat turns it into mush, so fold it in last with a light hand and let those lumps stay intact for texture.
  • These are best served warm, not screaming hot, because the flavors meld beautifully as they cool just a bit and no one will scald their mouth.
03 -
  • Use a grapefruit spoon or a small melon baller to scoop out the jalapeño insides quickly and cleanly without tearing the pepper walls.
  • If your crabmeat seems watery, press it gently between paper towels before folding it in — excess moisture can make the filling runny and prevent that perfect golden crust.
  • For a smoky twist, grill the stuffed poppers over indirect heat for the last few minutes instead of baking, and watch them become the star of your barbecue.
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