Serves 24
35 min
Cajun Crab-Stuffed Jalapeño Poppers
Recipe GLPR9c6f87360cbde1
Crispy, golden-topped jalapeño poppers filled with a savory blend of cream cheese, lump crab meat, and Cajun spices. These bite-sized appetizers combine the heat of fresh peppers with the richness of seafood and cheese for an impressive, restaurant-quality starter.
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Ingredients
12 large jalapeños
8 ounces cream cheese, softened
¼ cup shredded Monterey Jack cheese
6 ounces lump crab meat
¼ cup finely diced red bell pepper
1 tablespoon Cajun seasoning
1 garlic clove, grated
1 teaspoon hot sauce
¼ cup panko breadcrumbs
2 tablespoons butter, melted
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Rinse the jalapeños and carefully slice each one in half lengthwise. Using a small spoon or knife, remove all seeds and white membranes from each half to reduce excessive heat.
Arrange the cleaned jalapeño halves on the prepared baking sheet, cut-side up.
In a large bowl, combine the softened cream cheese, shredded Monterey Jack cheese, lump crab meat, diced red bell pepper, Cajun seasoning, grated garlic, and hot sauce.
Stir the mixture thoroughly until all ingredients are fully incorporated and the filling is smooth and uniform.
In a small bowl, combine the panko breadcrumbs with the melted butter, stirring until the crumbs are evenly moistened.
Spoon the crab filling generously into each jalapeño half, mounding it slightly for texture.
Top each filled jalapeño with a small pinch of the buttered panko mixture, pressing gently so it adheres.
Bake for 20 minutes, until the panko topping is golden brown and the peppers are heated through. Serve warm immediately.
