# 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 - 0.5 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 - 0.25 teaspoon smoked paprika
12 - 0.25 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Topping
14 - 0.25 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat the 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. Wear food-safe gloves to protect your hands from capsaicin oils.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, green onions, minced garlic, fresh 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 using a rubber spatula, being careful not to break apart the crab lumps for optimal texture.
05 - Spoon the crab filling evenly into each prepared jalapeño half, mounding the mixture slightly above the edges for visual appeal.
06 - In a small bowl, mix the panko breadcrumbs with the melted unsalted butter until evenly coated, then sprinkle generously over each filled popper.
07 - Arrange the filled poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until the topping is golden brown and the filling is bubbly at the edges.
08 - Remove from oven and allow poppers to cool for 5 minutes before serving to prevent burns and allow flavors to set.
