Spicy Cajun Crab Poppers (Printable)

Jalapeños stuffed with seasoned lump crabmeat, cream cheese, and Cajun spices, 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 tbsp mayonnaise

→ Aromatics & Herbs

06 - 2 green onions, finely chopped
07 - 1 clove garlic, minced
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp lemon zest

→ Seasonings

10 - 1 tsp Cajun seasoning
11 - 1/4 tsp smoked paprika
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

→ Topping

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted

# How-To Steps:

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. Wear 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 in the crabmeat 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 over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18–20 minutes, or until golden and bubbly.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The creaminess balances the heat in a way that keeps you reaching for one more.
  • They look fancy but come together quickly enough for a weeknight surprise.
  • Lump crabmeat makes every bite feel like a treat without the restaurant price.
  • The golden panko topping adds just enough crunch to contrast the soft filling.
02 -
  • Overmixing the crab will turn your filling into mush, so fold it in last with a light hand.
  • If your cream cheese is cold, the filling will be lumpy and hard to spread evenly into the peppers.
  • Skipping the gloves when handling jalapeños is a mistake you only make once, trust me on this.
03 -
  • Use a grapefruit spoon or a small melon baller to scoop out jalapeño seeds quickly and neatly.
  • If you can't find lump crabmeat, claw meat works fine, just check extra carefully for shells.
  • Broil the poppers for the last 2 minutes if you want an extra crispy, deeply golden top.
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