Spicy Cajun Crab Poppers (Printable)

Spicy jalapeños filled with creamy Cajun-seasoned crabmeat, baked until golden and bubbling with flavor.

# 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 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 - 0.25 tsp smoked paprika
12 - 0.25 tsp salt
13 - 0.25 tsp black pepper

→ Topping

14 - 0.25 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted

# How-To 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 or knife, wearing gloves for protection.
02 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until well combined.
03 - Gently fold lump crabmeat into the cheese mixture using a spatula, taking care to preserve the crab's natural texture and avoid breaking apart the lumps.
04 - Spoon the crab mixture evenly into each jalapeño half, mounding the filling slightly above the pepper rim for an attractive presentation.
05 - In a small bowl, combine panko breadcrumbs with melted butter, stirring until evenly coated. Sprinkle the mixture generously over each filled popper.
06 - Arrange poppers on the prepared baking sheet in a single layer and bake at 400°F 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 serving, allowing the filling to set slightly for easier handling.

# Expert Suggestions:

01 -
  • The creamy crab filling cools the jalapeño heat just enough to keep you reaching for more without overwhelming your taste buds.
  • They look impressive on a platter but come together in under an hour, making them perfect for last minute gatherings.
  • The golden panko topping adds a buttery crunch that contrasts beautifully with the soft, rich center.
  • Every bite delivers that unmistakable Cajun kick without needing a deep fryer or complicated technique.
02 -
  • Wear gloves when handling jalapeños or wash your hands thoroughly afterward, because touching your eyes or face with capsaicin on your fingers is a mistake you only make once.
  • Don't overmix the crab into the filling or you'll break up all the lumps and lose that luxurious texture that makes these poppers worth the effort.
  • If your cream cheese is too cold, the filling will be lumpy and hard to work with, so give it time to soften or microwave it for just 10 seconds.
  • Watch the poppers closely in the last few minutes of baking, because the panko can go from golden to burnt faster than you'd think.
03 -
  • Use a small spoon or even a melon baller to scrape out the jalapeño insides cleanly and quickly without tearing the pepper walls.
  • If you can't find lump crabmeat, backfin or claw meat works too, just make sure it's well drained and picked over for shells.
  • Don't skip the lemon zest, it's subtle but it makes the filling taste fresher and more complex without being obviously citrusy.
  • For a gluten free version, swap the panko for crushed pork rinds or gluten free breadcrumbs and no one will know the difference.
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