Spicy Cajun Crab Poppers (Printable)

Spicy jalapeños filled with creamy crabmeat, Cajun spices, and cheese—baked until golden and delicious.

# What You Need:

→ Vegetables

01 - 8 large jalapeño peppers

→ Seafood

02 - 7 oz lump crabmeat, picked over for shells

→ Dairy

03 - 3.5 oz cream cheese, softened
04 - 1/2 cup shredded cheddar cheese
05 - 2 tbsp mayonnaise

→ Aromatics & Herbs

06 - 2 green onions, finely chopped
07 - 1 clove garlic, minced
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp lemon zest

→ Seasonings

10 - 1 tsp Cajun seasoning
11 - 1/4 tsp smoked paprika
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

→ Topping

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

# How To Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Halve jalapeños lengthwise and carefully remove seeds and membranes while wearing gloves for safety.
02 - In a mixing bowl, combine softened cream cheese, mayonnaise, cheddar cheese, green onions, minced garlic, parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper.
03 - Gently fold lump crabmeat into the cream cheese mixture until just combined, taking care to preserve the crab lumps and avoid breaking them apart.
04 - Spoon crab mixture evenly into each jalapeño half, mounding slightly above the edges for even distribution.
05 - Mix panko breadcrumbs with melted butter until evenly moistened, then sprinkle generously over each filled popper.
06 - Arrange filled poppers on prepared baking sheet and bake for 18 to 20 minutes until golden brown and bubbly.
07 - Remove from oven and allow poppers to cool for 5 minutes before serving.

# Helpful Tips:

01 -
  • They disappear faster than you can plate them, and everyone always asks for the recipe.
  • The crabmeat makes them feel fancy, but theyre easier to pull off than you'd think.
  • You get that perfect balance of spice, creaminess, and crunch in every bite.
  • Theyre flexible enough to make ahead and bake right before guests arrive.
02 -
  • If you skip the gloves while seeding jalapeños, do not touch your face, and I mean it — I learned this the hard way at 11 p.m. on a Sunday.
  • Don't overmix the crab filling or you'll end up with a paste instead of chunky, luxurious bites of crabmeat.
  • Assemble these a few hours ahead and keep them covered in the fridge, then bake right before your guests arrive for maximum ease.
03 -
  • Use a small spoon or a piping bag to fill the jalapeños neatly and avoid spillage all over the pan.
  • If your crabmeat is watery, gently press it between paper towels before folding it into the filling to keep things from getting soupy.
  • For a smoky twist, grill the stuffed poppers over indirect heat instead of baking them — just watch them closely so the bottoms don't char.
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