Spicy jalapeño peppers stuffed with creamy, seasoned lump crabmeat, baked until golden and irresistible.
# What You Need:
→ Vegetables
01 - 8 large jalapeño peppers, halved lengthwise with seeds and membranes removed
→ 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
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper
02 - Cut jalapeños in half lengthwise and remove seeds and membranes. Wear gloves to protect hands from capsaicin.
03 - Combine cream cheese, mayonnaise, cheddar, green onions, garlic, parsley, lemon zest, Cajun seasoning, paprika, salt, and pepper in a mixing bowl.
04 - Gently fold crabmeat into the cheese mixture until just combined. Take care not to break up the lump crab pieces.
05 - Spoon the crab mixture evenly into each jalapeño half, creating a slight mound on top.
06 - Mix panko breadcrumbs with melted butter. Sprinkle generously over the stuffed jalapeños.
07 - Arrange poppers on the prepared baking sheet and bake for 18-20 minutes until filling is bubbly and topping is golden brown.
08 - Let poppers cool for 5 minutes before serving to allow filling to set slightly.
