Spicy Jalapeño Crab Poppers

My neighbor brought these to a block party last summer, and I ate six before I even realized what I was doing. The jalapeños were charred just right, the crab filling was rich and creamy with a smoky kick, and the buttery breadcrumb topping added this perfect crunch. I cornered her by the drink cooler and begged for the recipe. She laughed and said it was her mother-in-law's secret weapon for every crawfish boil and football Sunday.

I made my first batch for a small dinner party, and my friend who claims she hates spicy food ate four. She kept saying she'd stop after just one more, then reaching across the table again. By the end of the night, we were talking about making a double batch next time and freezing half. That never happened because they never last long enough to make it to the freezer.

Ingredients

• 8 large jalapeño peppers: Look for firm, glossy peppers without soft spots, and wear gloves when seeding them unless you enjoy surprise eye-watering moments.
• 200 g lump crabmeat: The star of the filling, so buy the best quality you can find and pick through it gently to avoid breaking up those beautiful chunks.
• 100 g cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps.
• 50 g shredded cheddar cheese: Sharp cheddar adds a nice tang that plays well with the crab and spice.
• 30 g mayonnaise: This keeps the filling moist and adds a subtle richness you will miss if you skip it.
• 2 green onions, finely chopped: They bring a mild bite and a pop of color that makes the filling look as good as it tastes.
• 1 clove garlic, minced: Fresh garlic is worth the effort here, the jarred stuff just does not have the same punch.
• 2 tbsp fresh parsley, chopped: Adds brightness and a hint of freshness that cuts through the richness.
• 1 tsp lemon zest: A small addition that wakes up the whole filling with a citrusy lift.
• 1 tsp Cajun seasoning: The backbone of the flavor, so use a blend you love or make your own.
• 1/4 tsp smoked paprika: It adds a subtle smokiness that makes people ask what your secret is.
• Salt and black pepper: Season to taste, but go easy since the Cajun blend and cheddar already bring salt.
• 30 g panko breadcrumbs: They crisp up beautifully in the oven and add texture contrast to the creamy filling.
• 1 tbsp unsalted butter, melted: Toss it with the panko for a golden, toasty topping that seals the deal.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Prepare the Jalapeños:

Slice each pepper in half lengthwise and scrape out the seeds and white membranes with a spoon. Wear gloves if you have sensitive skin, or wash your hands thoroughly before touching your face.

Mix the Filling:

In a medium bowl, combine the softened cream cheese, mayo, cheddar, green onions, garlic, parsley, lemon zest, Cajun seasoning, paprika, salt, and pepper. Stir until smooth and well blended.

Fold in the Crab:

Gently fold the crabmeat into the cheese mixture, being careful not to break up the lumps too much. You want those tender chunks to stay intact.

Stuff the Peppers:

Spoon the crab filling generously into each jalapeño half, mounding it slightly on top. Do not be shy, pack them full.

Add the Topping:

Toss the panko with the melted butter in a small bowl, then sprinkle the mixture evenly over each stuffed pepper. Press it 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 and the filling is bubbly around the edges. Let them cool for about 5 minutes before serving so no one burns their tongue.

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The first time I served these at a family gathering, my uncle declared them better than any appetizer he had at fancy restaurants in New Orleans. He is not one to throw around compliments lightly, so I took that as a win. Now he requests them every time we host, and I have started making a double batch because they vanish before the main course even hits the table.

Make Ahead Magic

You can stuff the jalapeños up to 6 hours ahead, cover them tightly with plastic wrap, and refrigerate until you are ready to bake. Just add a couple of extra minutes to the baking time if they are going in cold. I have done this for every party since that first batch, and it takes so much stress out of hosting when half the work is already done.

Customizing the Heat

If you want more fire, leave some of the seeds in a few of the peppers or stir a dash of hot sauce into the filling. For a milder version, swap in mini sweet peppers and skip the Cajun seasoning for Old Bay instead. I have made both versions side by side, and everyone finds their favorite.

Serving and Pairing Ideas

These are perfect with a squeeze of fresh lemon, a dollop of sour cream, or a drizzle of ranch. I like setting out a few dipping options and letting people choose their own adventure. They pair beautifully with cold beer, a crisp white wine, or even a sparkling lemonade if you are keeping things casual.

• Serve them on a platter with lemon wedges and fresh parsley for a pop of color.
• Pair with other finger foods like shrimp skewers or cornbread bites for a full Southern spread.
• Leftover poppers reheat well in a 180°C oven for about 10 minutes, though leftovers are rare.

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These poppers have become my go-to whenever I need to impress without spending all day in the kitchen. They are rich, spicy, and just indulgent enough to feel special, and every time I make them, someone asks for the recipe.

Recipe FAQs

→ Can I make these poppers ahead of time?

Yes, you can assemble the stuffed jalapeños up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Add the panko topping and bake just before serving for the best texture.

→ How can I reduce the spiciness?

Remove all seeds and membranes from the jalapeños to significantly reduce heat. You can also blanch the halved peppers in boiling water for 2-3 minutes before stuffing to mellow the spice level.

→ What can I substitute for lump crabmeat?

Cooked shrimp, canned crab, or even flaked cooked salmon work well. For a vegetarian version, try finely chopped artichoke hearts mixed with extra cheese.

→ How do I store leftovers?

Store cooled poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 8-10 minutes to restore crispness.

→ Can I freeze these poppers?

Yes, freeze unbaked assembled poppers on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5-7 minutes to the cooking time.

→ What dipping sauces pair well with these?

Ranch dressing, garlic aioli, cilantro lime crema, or a simple sour cream and hot sauce blend all complement the Cajun flavors beautifully.