Spicy Cajun Crab Poppers (Print Version)

Spicy jalapeños stuffed with creamy, seasoned lump crabmeat and baked until golden—a Southern appetizer delight.

# Components:

→ 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 and 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 until well blended.
03 - Gently fold picked crabmeat into the cheese mixture using a spatula, preserving lumps by avoiding overmixing.
04 - Spoon crab filling evenly into each jalapeño half, mounding slightly above the rim for visual appeal and texture contrast.
05 - Toss panko breadcrumbs with melted butter until evenly coated, then sprinkle generously over filled poppers.
06 - Arrange filled poppers on prepared baking sheet and bake for 18 to 20 minutes until golden brown and filling is bubbly at edges.
07 - Remove from oven and allow poppers to rest for 5 minutes before plating to set filling and prevent burning.

# Expert Advice:

01 -
  • They taste fancy enough to serve at a dinner party but come together in under an hour with stuff already in your pantry.
  • The heat builds slowly as you eat, making each bite more interesting than the last without being overwhelming.
  • You can stuff them hours ahead and just pop them in the oven when guests arrive, leaving you free to actually enjoy people instead of cooking.
02 -
  • Don't over-mix the crabmeat filling or you'll end up with shredded meat soup instead of the tender, chunky filling that makes these special.
  • The initial pepper prep is the time investment—everything else moves fast, so get those jalapeños halved and seeded first.
03 -
  • Buy crabmeat from the seafood counter and ask them to pick through it—one shell hidden in your filling at a crowded party is a nightmare you don't want.
  • Keep your ingredients cold when you're mixing so the cream cheese stays firm and the filling holds its shape in the peppers instead of sliding around during baking.
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