Cajun Crab Poppers (Printable Version)

Jalapeño halves filled with creamy seasoned crab, baked golden with crispy panko topping.

# What You Need:

→ 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 & 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. Halve jalapeños lengthwise and remove seeds and membranes using a sharp knife, wearing gloves for safety.
02 - In a mixing bowl, combine softened cream cheese, mayonnaise, cheddar cheese, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
03 - Gently fold in lump crabmeat until just combined, taking care to preserve the integrity of the lumps.
04 - Spoon crab mixture evenly into each jalapeño half, mounding slightly to create an appealing presentation.
05 - In a small bowl, combine panko breadcrumbs with melted butter, then sprinkle evenly over the filled poppers.
06 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, until golden brown and bubbly.
07 - Remove from oven and allow to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • They're spicy, creamy, and crispy all at once, which somehow feels like a miracle in every bite.
  • You can make them ahead and bake them right before guests arrive, so you're actually relaxed for once.
  • The filling stays tender because lump crab doesn't need much—just good cheese, butter, and trust.
02 -
  • If you overmix the crab filling, you'll end up with shredded crab paste instead of distinct lumps—fold gently and stop as soon as everything is combined.
  • Don't assemble these more than a few hours ahead because the jalapeños will start weeping liquid into your filling and making it soggy.
  • The panko needs to be tossed with melted butter right before you use it, or it absorbs moisture and steams instead of crisping.
03 -
  • Use a small ice cream scoop to fill the peppers evenly and quickly—it's faster than a spoon and looks more professional.
  • Don't overlap the poppers on the baking sheet or they'll steam instead of bake, so give them a little breathing room and use two sheets if needed.
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