Cajun Crab Poppers (Print Version)

Irresistible jalapeño halves brimming with a rich, savory crabmeat and cheese blend, topped with crispy panko. A delightful bite.

# What You Need:

→ Vegetables

01 - 8 large jalapeño peppers, halved lengthwise with seeds and membranes removed

→ 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

# Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Cut the jalapeños in half lengthwise and remove all seeds and white membranes. Consider wearing gloves to protect your hands from capsaicin.
03 - In a mixing bowl, combine cream cheese, mayonnaise, shredded cheddar, green onions, minced garlic, chopped parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until thoroughly incorporated.
04 - Gently fold the crabmeat into the cheese mixture, taking care not to break up the lump pieces.
05 - Spoon the crab filling evenly into each jalapeño half, creating a slight mound on top.
06 - Combine panko breadcrumbs with melted butter in a small bowl, then sprinkle the mixture generously over each stuffed pepper.
07 - Arrange the prepared poppers on the lined baking sheet and bake for 18-20 minutes until the tops are golden brown and the filling is bubbly.
08 - Allow the poppers to cool for 5 minutes before serving to let the filling set.

# Expert Advice:

01 -
  • The creamy crab filling balances the jalapeños heat perfectly, so you get flavor without overwhelming spice
  • These come together in under 40 minutes but taste like something from a fancy Southern restaurant
  • They reheat beautifully for parties, though they rarely last long enough to need reheating
02 -
  • I learned the hard way that jalapeño juice on your hands feels like burning for hours, so please wear gloves
  • Overmixing the crab breaks up those precious lumps, so fold gently and stop as soon as it's combined
  • If your poppers seem wobbly, use a small spoon to create a stable base on the baking sheet
03 -
  • Pat the crabmeat dry with paper towels before mixing to prevent watery filling
  • Use a small cookie scoop to portion filling evenly and neatly
  • Position peppers cut side up and slightly press them onto the pan so they don't tip over
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