Cajun Crab Poppers (Printable Version)

Golden-baked jalapeño poppers filled with seasoned lump crab, cream cheese, and cheddar. Crispy panko topping adds irresistible texture.

# The Ingredients 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

# Step-by-Step Instructions:

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, wearing gloves for safety.
03 - In a bowl, combine cream cheese, mayonnaise, cheddar cheese, green onions, garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
04 - Gently fold the crabmeat into the cream cheese mixture until just combined, being careful not to break up the lumps.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly.
06 - Mix the panko breadcrumbs with melted butter, then sprinkle evenly over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until golden and bubbly.
08 - Let cool for 5 minutes before serving.

# Additional Tips::

01 -
  • The sweet lump crab balances the jalapeño heat in a way that feels indulgent without being heavy.
  • They bake instead of fry, so you get all the flavor with less mess and guilt.
  • You can prep them hours ahead and just slide them in the oven when guests arrive.
  • The buttery panko topping adds a golden crunch that makes each bite feel complete.
02 -
  • Wear gloves when handling jalapeños or wash your hands thoroughly afterward, I once rubbed my eye after cutting them and learned that lesson the hard way.
  • Don't skip softening the cream cheese, cold cream cheese makes the filling lumpy and impossible to spread evenly.
  • Taste your filling before stuffing, crabmeat and Cajun seasoning can vary in saltiness, so adjust the seasoning to your batch.
  • If your peppers are rolling around, slice a tiny bit off the bottom to create a flat base so they sit steady on the sheet.
03 -
  • Use a grapefruit spoon or a small melon baller to scoop out the seeds and membranes cleanly without tearing the pepper walls.
  • Toss the panko with a pinch of extra Cajun seasoning before sprinkling it on top for an extra flavor boost in every bite.
  • If you can't find lump crabmeat, backfin crab works too, just make sure it's well drained so the filling doesn't turn watery.
  • Let the cream cheese sit out while you prep the peppers, by the time you're ready to mix, it'll be perfectly soft and easy to blend.
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