Spicy Cajun Crab Poppers (Printable Version)

Spicy jalapeños filled with creamy Cajun crabmeat, baked until golden. Perfect Southern-style appetizer.

# 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

# Steps:

01 - Preheat 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 knife or spoon. Wear gloves to protect hands from capsaicin 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 incorporated.
04 - Gently fold the lump crabmeat into the mixture using a spatula, taking care to preserve the integrity of the crab chunks and avoid overworking the filling.
05 - Spoon the crab mixture evenly into each jalapeño half, creating a slight mound at the top for an appealing presentation.
06 - In a small bowl, combine panko breadcrumbs with melted butter, tossing until the breadcrumbs are evenly moistened.
07 - Sprinkle the buttered panko mixture over the filled pepper halves, distributing evenly. Arrange populated peppers on the prepared baking sheet in a single layer.
08 - Bake for 18 to 20 minutes, or until the panko topping is golden brown and the filling is bubbly around the edges.
09 - Remove from oven and allow poppers to cool for 5 minutes before plating to allow the filling to set slightly.

# Expert Advice:

01 -
  • The creaminess of the filling cools the jalapeño heat just enough to let the sweetness of the crab shine through.
  • They look impressive but come together fast enough that you can make them on a weeknight without stress.
  • The buttery panko crust adds a satisfying crunch that balances every creamy, spicy bite.
02 -
  • If you skip wearing gloves while handling the jalapeños, the capsaicin will stick to your hands and transfer to everything you touch for hours, I learned this the hard way with contact lenses.
  • Don't overmix the crab into the filling or it turns into a paste instead of a chunky, luxurious stuffing that people can actually see and taste.
  • Let the cream cheese fully soften before mixing or you'll fight lumps the entire time and the texture will never be as smooth as it should be.
03 -
  • Use a small melon baller or grapefruit spoon to scoop out the jalapeño insides cleanly without tearing the pepper walls.
  • If your crabmeat is watery, gently press it between paper towels before folding it in so the filling doesn't get loose and runny.
  • Toast the panko in the melted butter in a skillet for a minute before sprinkling it on for an even deeper golden color and nuttier flavor.
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