Spicy Cajun Crab Poppers (Printable)

Jalapeños stuffed with creamy, seasoned lump crabmeat and baked until golden—a Southern-inspired appetizer.

# What You’ll 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 - 1/2 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 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

14 - 1/4 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted

# How-To Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes using a small spoon or knife, wearing gloves for safety.
03 - In a mixing bowl, combine cream cheese, mayonnaise, cheddar cheese, green onions, garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper until well blended.
04 - Gently fold the lump crabmeat into the cream cheese mixture until just combined, taking care to preserve the crab lumps.
05 - Spoon the crab mixture evenly into each jalapeño half, creating a slight mound on top.
06 - In a small bowl, combine panko breadcrumbs with melted butter, then sprinkle the mixture over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until golden brown and bubbly at the edges.
08 - Remove from oven and allow poppers to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The creaminess balances the heat so perfectly that even jalapeño skeptics go back for seconds.
  • Lump crab feels fancy but the whole thing comes together in under an hour with zero fuss.
  • They bake instead of fry, so you can make a full batch without standing over hot oil.
  • The crispy panko topping adds just enough crunch to make each bite feel complete.
02 -
  • Wear gloves when handling jalapeños or wash your hands three times before touching your face, I learned this the painful way.
  • Do not overmix the crab or it turns mushy, fold it in last and treat it gently.
  • If your filling seems loose, add a tablespoon more cream cheese to help it hold together in the oven.
03 -
  • Use a small spoon or a melon baller to scoop out the jalapeño insides cleanly without tearing the walls.
  • If you cannot find lump crab, cooked shrimp chopped into chunks works just as well and tastes nearly identical.
  • Toast the panko in a dry skillet for two minutes before mixing with butter for an even deeper golden color.
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