Spicy Cajun Crab Poppers (Printer View)

Spicy jalapeños filled with creamy lump crabmeat, Cajun spices, and cheese, baked until golden and irresistible.

# 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 - 0.5 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 - 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

# Method steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Halve jalapeños lengthwise and carefully remove seeds and membranes using a small spoon, wearing gloves for safety.
02 - In a mixing bowl, blend softened cream cheese, mayonnaise, cheddar cheese, green onions, minced garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper until well incorporated.
03 - Gently fold crabmeat into the cheese mixture using a spatula, being careful to maintain the lump structure and avoid breaking apart the meat.
04 - Spoon crab filling evenly into each jalapeño half, mounding the mixture slightly above the pepper surface for an appetizing presentation.
05 - Combine panko breadcrumbs with melted butter in a small bowl, then sprinkle the mixture generously over each filled popper.
06 - Arrange filled peppers on the prepared baking sheet and bake for 18 to 20 minutes until the topping is golden brown and the filling is bubbly at the edges.
07 - Remove from oven and allow poppers to cool for 5 minutes before plating and serving to prevent heat damage to hands and allow flavors to set.

# Expert Advice:

01 -
  • They're crispy on top, creamy inside, and bold enough to actually taste like something instead of being a forgettable appetizer.
  • The whole thing comes together in 40 minutes, which means you can pull these out looking like you spent all day in the kitchen when really you were relaxing until the oven timer dinged.
02 -
  • Don't overmix the crabmeat or you'll end up with a dense, homogeneous filling instead of a luxurious one studded with chunks—fold gently and stop as soon as it's combined.
  • If your cream cheese is cold, it won't blend properly and you'll have little pockets of butter in the filling; always bring it to room temperature first.
03 -
  • Buy pre-picked crabmeat (lump grade) so you spend less time shelling and more time cooking—it's worth the extra few dollars for quality and convenience.
  • Melted butter on panko is the secret; dry panko sits there looking pale and sad, but butter-coated panko toasts to a color that makes people think you know what you're doing in the kitchen.
Return