Spicy Cajun Crab Poppers (Print)

Spicy jalapeños filled with creamy crabmeat, baked golden. A Southern appetizer with irresistible Cajun flavors.

# Components:

→ 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 and 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

# Directions:

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 spoon. Wear gloves to protect hands from capsaicin oils.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
04 - Gently fold in the lump crabmeat until just combined, taking care to preserve the integrity of the crab pieces.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly above the opening.
06 - Mix panko breadcrumbs with melted butter, then sprinkle evenly over the filled poppers.
07 - Arrange filled poppers on the prepared baking sheet and bake for 18 to 20 minutes until golden brown and bubbly around the edges.
08 - Allow poppers to cool for 5 minutes before plating and serving.

# Expert Advice:

01 -
  • They're spicy, creamy, and briny all at once—basically a party in a pepper.
  • Twenty minutes in the oven and you've got something that looks like you spent all day in the kitchen.
  • Lump crabmeat brings real ocean flavor without any fishy aftertaste that can ruin the whole thing.
02 -
  • Overmixing the crab destroys the whole point; those delicate lumps are what make this taste restaurant-quality instead of like a seafood salad crammed into a pepper.
  • Leaving at least some of the jalapeño seeds in the pepper itself (not the filling) gives you that authentic Cajun heat without turning your guests into fire-breathers.
03 -
  • Toast your panko in a dry skillet for two minutes before mixing it with butter—this deepens the flavor and guarantees an extra-crispy finish every time.
  • If your jalapeños are particularly huge, you can scoop out a bit more of the inside to make more room for filling without the pepper wall getting too thin and breaking apart.
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