Spicy Cajun Crab Poppers (Printable)

Spicy jalapeños stuffed with creamy seasoned crabmeat, topped with crispy panko and baked until golden brown.

# 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 - 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

# How To Make:

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 or knife. Wear gloves throughout to protect skin from capsaicin.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, chopped green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.
04 - Gently fold the lump crabmeat into the cheese mixture using a spatula, being careful to preserve the natural texture and structure of the crab lumps.
05 - Spoon the crab mixture evenly into each prepared jalapeño half, mounding the filling slightly above the pepper opening.
06 - In a small bowl, combine panko breadcrumbs with melted butter and mix until the breadcrumbs are evenly coated. Sprinkle the mixture generously over each filled popper.
07 - Arrange the poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until the tops are golden brown and the filling is bubbling slightly at the edges.
08 - Remove from oven and allow poppers to cool for 5 minutes before transferring to a serving platter.

# Top Tips:

01 -
  • The creamy filling balances the heat of the jalapeños in a way that feels indulgent without being heavy.
  • You get the fancy flavor of crab appetizers without any complicated technique or frying.
  • They bake up golden and bubbly with a crunchy topping that everyone fights over.
  • The Cajun seasoning brings warmth and depth without overpowering the sweet crab.
02 -
  • Wear gloves when handling the jalapeños or wash your hands thoroughly before touching your face, I learned this the hard way.
  • Don't overmix the crab into the filling or you'll lose those lovely lumps that make this feel luxurious.
  • If your cream cheese is too cold, it will clump and refuse to blend smoothly with the other ingredients.
  • Let the poppers cool for a few minutes before serving or the filling will be molten and messy.
03 -
  • Use a small spoon or a piping bag to fill the peppers neatly and avoid mess on the baking sheet.
  • If the peppers won't sit flat, slice a thin strip off the bottom so they stay upright and don't tip over.
  • Broil the poppers for the last minute or two if you want an extra golden, crispy top.
  • Squeeze fresh lemon juice over the finished poppers just before serving to brighten the flavors.
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