Spicy Cajun Crab Poppers
Savory jalapeños are filled with a creamy crab mixture and topped with buttery breadcrumbs, baked to golden perfection for a spicy, flavorful appetizer.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 small spoon for removing jalapeño seeds
Ingredients
- 8 large jalapeño peppers
- 7 ounces lump crabmeat picked over for shells
- 3.5 ounces cream cheese softened
- 1/2 cup shredded cheddar cheese
- 2 tablespoons mayonnaise
- 2 green onions finely chopped
- 1 clove garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon lemon zest
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Halve jalapeños lengthwise, then remove seeds and membranes using a small spoon; wear gloves to protect hands.
- In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, green onions, garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper; mix well.
- Carefully fold in crabmeat until just combined, avoiding breaking up lumps.
- Spoon the crab mixture evenly into each jalapeño half, mounding slightly.
- Mix panko breadcrumbs with melted butter until crumbly and spread evenly over each filled popper.
- Place poppers on prepared baking sheet and bake 18-20 minutes until golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Notes
- Wear gloves handling jalapeños to avoid skin irritation.
- Leave some seeds for extra heat.
- Prepare ahead and bake just before serving for convenience.