Save to Pins My neighbor brought these to a summer cookout three years ago, and I watched a platter of sixteen disappear in what felt like ninety seconds. The char on the peppers, the golden crust on top, the way people reached for seconds before they'd even finished chewing, it all stuck with me. I asked for the recipe that night, scribbled it on a napkin, and made them the following weekend for my book club. They've been my go to party trick ever since.
I made these for my sister's birthday last spring, and she called me the next day asking if I had any left over. I didn't, obviously, but I walked her through the recipe over the phone while she was at the grocery store. She texted me a photo that night of her own batch, a little lopsided but gorgeous, and said her husband ate five before dinner. That's when I knew this recipe had become part of our family rotation.
Ingredients
- 8 large jalapeño peppers: Look for firm, smooth skinned peppers without soft spots, and wear gloves when you seed them or you'll regret it later when you touch your face.
- 200 g lump crabmeat: The star of the filling, so spring for good quality lump crab and pick through it carefully for any stray shell bits that sneak in.
- 100 g cream cheese, softened: Let it sit on the counter for thirty minutes before mixing so it blends smoothly without lumps.
- 50 g shredded cheddar cheese: Sharp cheddar adds a nice bite, but mild works too if that's what you have on hand.
- 30 g mayonnaise: This keeps the filling creamy and helps everything stick together without getting too dense.
- 2 green onions, finely chopped: They add a fresh, mild onion flavor that doesn't overpower the delicate crab.
- 1 clove garlic, minced: Just enough to add depth without making the filling taste too garlicky.
- 2 tbsp fresh parsley, chopped: Brightens up the filling and makes it taste less heavy.
- 1 tsp lemon zest: A little citrus cuts through the richness and makes the crab taste even more like the ocean.
- 1 tsp Cajun seasoning: This is what gives the poppers their Southern soul, so don't skip it.
- 1/4 tsp smoked paprika: Adds a subtle smokiness that plays beautifully with the char on the peppers.
- 1/4 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the crab and spice shine.
- 30 g panko breadcrumbs: The Japanese style crumbs get crispier than regular breadcrumbs and create that perfect golden top.
- 1 tbsp unsalted butter, melted: Tossed with the panko, this is what makes the topping turn into crunchy, buttery magic.
Instructions
- Prep your oven and pan:
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper so cleanup is a breeze. This also keeps the poppers from sticking.
- Halve and seed the jalapeños:
- Slice each pepper lengthwise and scoop out the seeds and membranes with a small spoon, wearing gloves if you have them. The membranes hold most of the heat, so remove as much or as little as you like depending on your spice tolerance.
- Make the crab filling:
- In a medium bowl, stir together the cream cheese, mayonnaise, cheddar, green onions, garlic, parsley, lemon zest, Cajun seasoning, paprika, salt, and pepper until smooth and well combined. Gently fold in the crabmeat with a spatula, trying not to break up those beautiful lumps.
- Stuff the peppers:
- Use a spoon to fill each jalapeño half generously with the crab mixture, mounding it slightly on top. Don't be shy, pack them full.
- Add the topping:
- In a small bowl, toss the panko with the melted butter until evenly coated, then sprinkle the mixture over each stuffed pepper. Press down lightly so it sticks.
- Bake until golden:
- Arrange the poppers on your prepared baking sheet and bake for 18 to 20 minutes, until the tops are golden brown and the filling is bubbly around the edges. Let them cool for five minutes before serving so no one burns their tongue.
Save to Pins 
Save to Pins The first time I served these at a dinner party, one of my friends who claimed she didn't like spicy food ate four and asked if I'd teach her how to make them. We spent the next afternoon in my kitchen, her taking notes on her phone while I walked her through each step. She's made them for her own gatherings ever since, and now when we get together, we joke about who makes them better.
Make Ahead Magic
These poppers are a dream for entertaining because you can assemble them completely, cover the baking sheet with plastic wrap, and refrigerate for up to six hours before baking. When your guests arrive, just slide them into the oven and let the smell do the welcoming for you. I've even frozen them unbaked and baked them straight from frozen, adding an extra five minutes to the cook time, and they turned out perfectly.
Adjusting the Heat
If you're cooking for a crowd with mixed spice tolerances, leave a few seeds in half the peppers and remove them all from the other half, then mark the mild ones with a toothpick flag. I've also stirred a few dashes of hot sauce into the filling when I'm feeling bold, or served them with a cool ranch dip on the side for people who need a flavor parachute. The beauty of this recipe is how flexible it is.
Serving and Pairing
I like to arrange these on a platter with lemon wedges tucked around the edges and a small bowl of sour cream or remoulade in the center. They're rich enough to be the star appetizer but also play well with a shrimp boil, grilled chicken, or a big green salad. Pair them with a cold beer, a crisp white wine, or even a sparkling lemonade, and you've got yourself a party.
- Serve them warm but not molten, that five minute rest makes all the difference.
- Garnish with extra chopped parsley or a sprinkle of smoked paprika for a pop of color.
- Leftovers reheat beautifully in a 180°C (350°F) oven for about ten minutes.
Save to Pins 
Save to Pins These poppers have become my signature dish, the thing people ask me to bring without even checking what else is on the menu. I hope they become that for you too, the recipe you make without looking at the instructions anymore, the one that makes people lean in and ask for seconds.
Frequently Asked Questions
- → 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 spice level?
Remove all seeds and membranes from the jalapeños completely, as this is where most of the heat resides. You can also substitute mini bell peppers for a milder option while maintaining the same presentation.
- → What can I substitute for crabmeat?
Cooked shrimp, flaked salmon, or even imitation crab work well as substitutes. Chop them finely and fold gently into the cream cheese mixture to maintain a similar texture.
- → How do I prevent the poppers from being too watery?
Make sure to drain the crabmeat well and pat it dry with paper towels before mixing. Also, ensure your cream cheese is at room temperature so it blends smoothly without adding extra moisture.
- → Can I make these gluten-free?
Absolutely. Simply replace the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. The texture and flavor will remain virtually identical.
- → What dipping sauces pair well with these poppers?
Try serving with ranch dressing, remoulade sauce, garlic aioli, or a simple sour cream mixed with lime juice and cilantro. The creamy sauces complement the spicy filling beautifully.