Spicy Cajun Crab Poppers

My neighbor showed up one evening with a basket of jalapeños from her garden, more than she knew what to do with. I had a container of fresh crabmeat in the fridge and a block of cream cheese that needed using. What started as an experiment to avoid waste turned into something I now make every time we have people over. The smell of those peppers baking with that creamy, spiced crab filling made my husband wander into the kitchen three times asking when they'd be ready.

I brought these to a potluck once and watched them disappear in minutes. A friend who claimed she didn't like spicy food ate four and asked for the recipe before the night was over. There's something about the combination of rich crab, tangy cheese, and that slight kick that makes people forget their usual preferences. I've made them for game days, holiday gatherings, and quiet Friday nights when we just want something special without the fuss.

Ingredients

• Jalapeño peppers: Look for large, firm peppers with smooth skin so they hold their shape and provide a sturdy vessel for the filling.
• Lump crabmeat: The star of the show, pick through it gently for shells but try to keep those beautiful lumps intact for texture and presentation.
• Cream cheese: Let it sit at room temperature for at least 30 minutes so it blends smoothly without lumps.
• Cheddar cheese: Sharp cheddar adds a nice bite that complements the sweetness of the crab.
• Mayonnaise: Just enough to add richness and help the filling stay creamy as it bakes.
• Green onions: They bring a mild, fresh onion flavor that doesn't compete with the crab.
• Garlic: One clove is all you need for a subtle background note that rounds out the seasoning.
• Parsley: Fresh parsley brightens the filling and adds a pop of color.
• Lemon zest: A little zest wakes up the crab and cuts through the richness beautifully.
• Cajun seasoning: This is what gives the dish its Southern soul, look for a blend with paprika, garlic, and a touch of cayenne.
• Smoked paprika: Adds a hint of smokiness that makes the filling taste more complex than it really is.
• Panko breadcrumbs: They toast up crispier than regular breadcrumbs and give you that satisfying crunch on top.
• Butter: Melted and mixed with the panko to help it turn golden and delicious in the oven.

Instructions

Prep the oven and pan:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper so the poppers don't stick. This also makes cleanup ridiculously easy.

Prepare the jalapeños:

Slice each pepper in half lengthwise and use a spoon to scrape out the seeds and white membranes, wearing gloves if your skin is sensitive. The membranes hold most of the heat, so remove as much or as little as you like.

Make the filling:

In a mixing bowl, combine the softened cream cheese, mayonnaise, shredded cheddar, green onions, garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and pepper. Stir until everything is well blended and smooth.

Fold in the crab:

Gently fold the lump crabmeat into the cheese mixture, being careful not to break up those beautiful chunks. You want to see pieces of crab in every bite.

Stuff the peppers:

Use a spoon to fill each jalapeño half generously with the crab mixture, mounding it slightly on top. Don't be shy, pile it on.

Add the topping:

Toss the panko breadcrumbs with the melted butter until evenly coated, then sprinkle the mixture over each filled pepper. Press down lightly so it sticks.

Bake:

Arrange the poppers on your prepared baking sheet and bake for 18 to 20 minutes, until the tops are golden brown and the filling is bubbling around the edges. Your kitchen will smell incredible.

Cool and serve:

Let the poppers rest for about 5 minutes before serving so the filling sets slightly and no one burns their mouth. Serve them warm with lemon wedges on the side.

Save Pin

The first time I served these at a family gathering, my uncle, who usually sticks to chips and dip, tried one and came back for three more. He told me it reminded him of crab cakes his mother used to make, but better because of the pepper. That's when I realized this recipe had become more than just an appetizer. It was a little moment of comfort wrapped in heat and nostalgia, something people actually remembered.

What to Serve Alongside

I like to put out a small bowl of sour cream mixed with a squeeze of lime and a pinch of Cajun seasoning for dipping. A cold beer or a crisp white wine works beautifully to cut through the richness. If you're making a full spread, these pair well with corn on the cob, coleslaw, or a simple green salad. They're hearty enough to feel like a meal but light enough not to ruin anyone's appetite for what comes next.

Making Them Ahead

You can stuff the jalapeños up to a day in advance and keep them covered in the fridge until you're ready to bake. Just add the panko topping right before they go into the oven so it stays crisp. I've done this for parties more times than I can count, and it takes so much pressure off when guests arrive. You can also freeze the assembled poppers before baking and cook them straight from frozen, adding a few extra minutes to the bake time.

Adjusting the Heat

If you're serving these to people who are nervous about spice, remove every bit of the white membrane and seeds from the jalapeños. For those who like it hot, leave some seeds in or stir a few dashes of hot sauce into the filling. I've also made a batch using half jalapeños and half mini sweet peppers for a crowd with mixed tolerances, and everyone was happy.

• Taste your Cajun seasoning before adding it, some blends are much saltier or spicier than others.
• If you can't find lump crabmeat, claw meat works fine but the texture won't be quite as elegant.
• Leftover filling makes a fantastic dip served warm with crackers or celery sticks.

Save Pin

These poppers have become my go to whenever I need something that feels special but doesn't require hours in the kitchen. They're proof that good food doesn't have to be complicated, just thoughtful and made with ingredients that matter.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble the stuffed jalapeños up to 24 hours in advance, cover them tightly, refrigerate, and bake just before serving.

→ How do I reduce the spice level?

Remove all seeds and white membranes from the jalapeños, or substitute with mini bell peppers for a mild version that's still full of flavor.

→ What can I use instead of crabmeat?

Cooked shrimp, flaked salmon, or even shredded chicken work wonderfully as substitutes while maintaining the creamy, savory filling.

→ How do I prevent the filling from drying out?

Don't overbake—remove from the oven as soon as the tops are golden and the filling is bubbly, usually around 18-20 minutes.

→ Can I use imitation crab?

While fresh lump crabmeat offers the best flavor and texture, imitation crab can work in a pinch—just drain it well and chop finely.

→ What dipping sauces pair well with these?

Try ranch dressing, garlic aioli, remoulade sauce, or a simple sour cream and lime mixture to complement the spicy, savory flavors.