Spicy Jalapeño Crab Poppers (Printable)

Jalapeños stuffed with creamy crabmeat, Cajun spices, and cheese—baked until golden and irresistible.

# What You'll Need:

→ 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 - 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 Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Halve jalapeños lengthwise and remove seeds and membranes while wearing gloves for safety.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar, green onions, minced garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
04 - Gently fold lump crabmeat into the cheese mixture until just combined, taking care to preserve the natural crab lumps.
05 - Spoon crab mixture evenly into each jalapeño half, mounding slightly for an appealing presentation.
06 - Mix panko breadcrumbs with melted butter, then sprinkle the mixture over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes until golden brown and bubbly throughout.
08 - Allow poppers to cool for 5 minutes before serving to prevent burns and allow flavors to set.

# Expert Advice:

01 -
  • The crab stays tender and sweet while the jalapeño brings just enough heat to keep things interesting.
  • They look fancy enough for a dinner party but come together faster than you'd think.
  • That buttery panko topping gets so golden and crunchy it's almost better than the filling.
  • You can make them hours ahead and just pop them in the oven when guests arrive.
02 -
  • Wear gloves when handling jalapeños or you'll regret it the moment you touch your face.
  • Don't overmix the crab or you'll turn those lovely lumps into mush.
  • If your peppers are small, you'll end up with more poppers but less filling per piece, so adjust accordingly.
  • Let the cream cheese soften completely or you'll be fighting lumps the whole time.
03 -
  • Use a small spoon or even a melon baller to scrape out the jalapeño insides quickly and cleanly.
  • Toast the panko in the melted butter in a skillet for a minute before sprinkling it on for even more crunch and flavor.
  • If you can't find lump crabmeat, backfin works too, just pick through it carefully for shells.
  • Let the poppers rest for a few minutes after baking so the filling sets up and doesn't spill out when you bite in.
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