Spicy Cajun Crab Poppers (Print version)

Spicy jalapeños stuffed with seasoned lump crabmeat, cream cheese, and Cajun spices, baked until golden perfection.

# What you'll 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 - 0.5 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 - 0.25 teaspoon smoked paprika
12 - 0.25 teaspoon salt
13 - 0.25 teaspoon black pepper

→ Topping

14 - 0.25 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and carefully remove seeds and membranes using a small spoon or knife. Wear gloves to protect your hands from the oils.
03 - 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. Mix until well integrated.
04 - Gently fold in the lump crabmeat until just combined, taking care to preserve the texture and integrity of the crab pieces.
05 - Spoon the crab mixture evenly into each jalapeño half, creating a slight mound above the edge of the pepper.
06 - Mix the panko breadcrumbs with melted butter in a small bowl, then sprinkle the mixture evenly over the filled poppers.
07 - Arrange the poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until the tops are golden brown and the filling is bubbly at the edges.
08 - Remove from the oven and allow the poppers to cool for 5 minutes before serving to allow the filling to set slightly.

# Expert Tips:

01 -
  • They look fancy but come together in about 40 minutes, most of it hands off in the oven.
  • The creamy crab filling has just enough kick to make you reach for another without overwhelming the delicate sweetness of the seafood.
  • You can prep them hours ahead and bake right before guests arrive, which saved me more than once during holiday hosting.
02 -
  • Wear gloves when handling jalapeños or you will touch your face later and regret every decision that led you to that moment.
  • Don't overmix the crab into the filling or it turns into mush instead of staying in those lovely, tender chunks.
  • If your jalapeños are small, you'll get more poppers but they might cook faster, so check them at 15 minutes.
03 -
  • Buy an extra jalapeño or two in case one splits or turns out too thin walled, it's cheaper than running back to the store mid recipe.
  • If you can't find lump crabmeat, use claw meat and just check extra carefully for shells since it tends to have more fragments.
  • A small cookie scoop is the perfect tool for portioning the filling evenly into each pepper half without making a mess.
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