Spicy Cajun Crab Poppers (Printable)

Jalapeños stuffed with seasoned crab, cream cheese, and Cajun spices, baked until golden and bubbling.

# What You 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 - 1/2 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 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

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

# How-To:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes. Wear gloves to protect hands from capsaicin oils.
03 - In a bowl, combine cream cheese, mayonnaise, cheddar, green onions, garlic, parsley, lemon zest, Cajun seasoning, paprika, salt, and black pepper until well incorporated.
04 - Gently fold the crabmeat into the mixture until just combined, being careful to preserve the lumps and avoid breaking down the meat.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly above the pepper surface.
06 - Mix the panko breadcrumbs with melted butter, then sprinkle the mixture evenly over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until golden brown and bubbly at the edges.
08 - Remove from oven and let cool for 5 minutes before serving to allow the filling to set.

# Expert Advice:

01 -
  • The creaminess cools the jalapeño heat while the crab stays tender and sweet in every bite.
  • They look impressive but come together fast enough to make on a whim when company calls.
  • The buttery panko crust adds just the right crunch without overpowering the delicate filling.
  • Leftovers reheat beautifully and taste even better the next morning with black coffee.
02 -
  • If you skip softening the cream cheese, you will fight lumps the entire time and the filling will never get smooth.
  • Leaving in too many seeds turns these from pleasantly spicy to punishingly hot, so scrape thoroughly unless you like pain.
  • Do not overmix the crab or it will turn into mush instead of staying in those beautiful, sweet chunks.
03 -
  • Use a grapefruit spoon or a small melon baller to scoop out the seeds cleanly without tearing the pepper walls.
  • If your crabmeat is watery, press it gently between paper towels first so the filling does not get soggy.
  • For an even crispier top, broil the poppers for the last 2 minutes, watching closely so they do not burn.
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