Spicy Cajun Crab Poppers (Printer Version)

Spicy jalapeños filled with creamy lump crabmeat, Cajun spices, and cheese, baked until golden and bubbly.

# 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 Prepare:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Halve the jalapeños lengthwise and remove seeds and membranes using a sharp knife, wearing gloves for safety.
02 - 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.
03 - Gently fold the lump crabmeat into the cream cheese mixture until just combined, being careful not to break up the crab lumps.
04 - Spoon the crab mixture evenly into each jalapeño half, mounding the filling slightly above the pepper surface.
05 - Mix panko breadcrumbs with melted butter until evenly coated, then sprinkle generously over the filled poppers.
06 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until the topping is golden brown and the filling is bubbly at the edges.
07 - Remove from oven and let cool for 5 minutes before serving to allow the filling to set slightly.

# Expert Suggestions:

01 -
  • The creaminess of the filling balances the heat in a way that keeps you reaching for just one more.
  • They look fancy enough for a dinner party but come together quickly with ingredients you probably already have.
  • Baking them means no messy frying, and the panko topping adds a buttery crunch that makes each bite feel complete.
02 -
  • If you skip removing all the ribs from the jalapeños, the heat can be uneven and sometimes overwhelming, so take an extra minute to scrape them out thoroughly.
  • Folding the crab in last and doing it gently keeps those beautiful lumps intact, which makes the filling look and taste more luxurious.
  • Assembling these a few hours ahead and refrigerating them until baking time actually helps the flavors meld and makes hosting stress free.
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 you want a richer topping, mix a tablespoon of grated Parmesan into the panko along with the butter.
  • For a smoky twist, add a pinch of chipotle powder to the filling or use smoked cheddar instead of regular.
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