Crab Stuffed Jalapeño Poppers

The classic cream cheese popper, plus crab. Fancy enough for company, easy enough to call dinner.

Makes
12 to 16 halves
Time
About 50 min
Effort
A little prep, worth it
Good for
Appetizer, side or dinner
Jump to recipe ↓
Crab stuffed jalapeño poppers with browned melted cheddar on a black plate

I make these as a side, and then somehow they become the whole meal. Every time. This version takes the classic cheese-stuffed popper and adds crab, for a little protein and a little fancy.

The prep is the longest part, I won't lie. But they reheat really well, so the leftovers make it worth it. Serve them next to something creamy, like my Cajun Mac n Cheese, or eat six standing at the counter. Both valid.

Why this works

  • Blitzing the crab until it's fine like breadcrumbs lets it melt into the cream cheese. No stringy bits.
  • A slice of cheddar on top bakes into a golden, bubbly lid.
  • Seeds are your heat dial: scrape them all for mild, leave a few for a kick.

What I'd swap

  • Use real crab if you're feeling fancy. Imitation works great.
  • Shredded cheddar works if you don't have a block.
  • Any melty cheese on top: pepper jack is a fun upgrade.
  • No food processor? Chop the crab as finely as you can with a knife.

Crab Stuffed Jalapeño Poppers

Makes 12 to 16 halves · About 50 minutes · 375°F

What you'll need

  • JalapeñosOne pack6 to 8 peppers
  • Imitation crabAbout as much as the cream cheeseAbout 8 oz
  • Cream cheeseOne block, softened8 oz block
  • Block of cheddarEnough slices to cover each pepperAbout 4 oz
  • PaprikaA good shake1 teaspoon

How to make it

  1. Preheat the oven to 375°F.

  2. Pulse the crab in a food processor until it's fine, like breadcrumbs.

  3. Mix the crab into the softened cream cheese with the paprika.

  4. Halve the jalapeños lengthwise, cut off the stems and scoop out the seeds. Leave a few seeds if you like heat.

  5. Fill each half and set them on a lined baking sheet.

  6. Lay a slice of cheddar over each one and bake about 35 minutes, until the cheese is golden and the peppers are tender.

Seeding jalapeños? Wear gloves, or at the very least, don't touch your eyes afterward.

One new recipe in your inbox each week

No measuring cups required. Free, and unsubscribe anytime.

Subscribe on Substack