Spicy Cajun Crab Poppers (Printable)

Spicy jalapeños stuffed with creamy Cajun-seasoned crabmeat, topped with golden panko and baked until irresistible.

# 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 oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes carefully. Wear gloves to protect hands from capsaicin.
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 the lump crabmeat into the cream cheese mixture until just combined, preserving the integrity of the crab pieces.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding the filling slightly above the rim.
06 - Mix panko breadcrumbs with melted butter, then sprinkle the mixture evenly over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until golden brown and bubbly at the edges.
08 - Remove from oven and allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy crab filling cools down the jalapeño heat just enough to keep you reaching for more.
  • They look impressive but come together fast enough for last minute guests.
  • That buttery panko crunch on top makes every bite feel a little indulgent.
  • Theyre rich and satisfying without being heavy or overly complicated.
02 -
  • If you skip softening the cream cheese, you will end up with lumps no amount of stirring will fix.
  • Leaving too many seeds in the jalapeños can make them painfully hot, even for spice lovers, so taste test your peppers first if possible.
  • Do not skip the parchment paper or you will spend 20 minutes scraping cheese off the pan.
03 -
  • Use a small spoon or even a piping bag to fill the peppers neatly and avoid messy edges.
  • If the filling seems too thick, add a teaspoon of milk or cream to loosen it up just enough to spread easily.
  • For a cleaner presentation, wipe any filling off the edges of the peppers before baking so they look sharp when they come out.
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