Spicy Cajun Crab Poppers (Printable)

Spicy jalapeños filled with creamy crabmeat, Cajun-seasoned and baked golden—an irresistible Southern appetizer.

# 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 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

# How-To:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper. Halve the jalapeños lengthwise and carefully remove seeds and membranes using a small spoon or knife, wearing gloves to protect your hands from capsaicin oils.
02 - 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. Stir until well incorporated.
03 - Gently fold the lump crabmeat into the cream cheese mixture using a spatula or wooden spoon, being careful to preserve the lumps and avoid breaking them apart.
04 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly to create an attractive presentation and ensure adequate filling.
05 - In a small bowl, combine panko breadcrumbs with melted butter and mix until the breadcrumbs are evenly coated. Sprinkle the mixture over each filled popper.
06 - Arrange the filled poppers on the prepared baking sheet in a single layer. Bake for 18 to 20 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
07 - Remove from the oven and allow the poppers to cool for 5 minutes before serving to prevent burning your mouth and to allow the filling to set slightly.

# Expert Advice:

01 -
  • The creamy crab filling balances the jalapeño heat perfectly, so even people who claim they dont like spicy food end up reaching for seconds.
  • They look fancy enough for a dinner party but come together quickly enough for a weeknight craving.
  • The buttery panko topping adds a crunch that makes every bite feel complete.
02 -
  • Do not skip the gloves when handling jalapeños, I learned this the hard way after rubbing my eyes mid-prep.
  • Soften the cream cheese completely or the filling will be lumpy and hard to mix evenly.
  • Taste the filling before stuffing so you can adjust the seasoning, every batch of Cajun seasoning is a little different.
03 -
  • Use a small spoon or melon baller to scrape out the jalapeño insides quickly and cleanly.
  • If you cannot find lump crabmeat, claw meat works too, just chop it finely so it blends into the filling.
  • Press the panko topping down lightly before baking so it does not fall off when you pick up the poppers.
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