Cajun Bacon Crab Jalapeno Poppers
These bacon crab jalapeno poppers are cheesy delicious with Cajun flair! Zippy jalapenos stuffed with a cheesy Cajun crab and bacon filling and topped with breadcrumbs for crunch make for a fantastic party finger food or gameday snack.
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Why this recipe works
Picture a luscious cheesy crab dip, stuffed in jalapenos. Then add Cajun flavors. That is precisely what these peppers are all about.
This recipe works because it uses easy ingredients that come together for incredible flavor. The stuffing can be made a day in advance, and the peppers can be prepped in advance, to make preparation easier too. Delicious Cajun flavor packed in tasty jalapeno poppers is a win every time.
About the ingredients
There are a number of ingredients to this recipe, but each has its role, and the flavors combine so well! We can break it down so the recipe is approachable.
- Jalapenos. Obviously.
- Cheeses: cream cheese and sharp cheddar cheese.
- Seasonings: kosher salt, Cajun seasoning
- More flavor: Louisianna hot sauce, dried minced onion, and Horseradish.
- Even more flavor: roasted red bell pepper and bacon.
- Star of the show: crab.
- Crunchy topping: panko breadcrumbs and a little olive oil.
How to make crab jalapeno poppers
See the recipe card below for the details, but please know that this is a very easy recipe. All that happens is that we make the Cajun bacon and crab filling, then stuff into jalapeno halves. We top with a little crunch and bake. That’s it.
The only challenge to this recipe is getting the jalapenos ready – halving, seeding, and removing the ribs is a bit of a labor of love. But that aside, the rest is super super easy.
TIP: The easiest and quickest way to fill the jalapeno halves with the filling is to use a clean hand. Hold the peppers with one hand, use the other to grab a bit of filling, and fill the pepper. This is much easier than using a fork or spoon to load the filling into the peppers.
FAQs
The jalapenos can be prepped and the bacon and crab filling can be made a day in advance. The jalapenos can also be stuffed with the filling a day in advance. Do not add the crunchy topping, however, until closer to cooking or the breadcrumbs will soak up moisture and soften.
If you would like this recipe to be keto, simply omit the panko breadcrumb topping.
Yes! Use little snack peppers in place of jalapenos and proceed with the rest of the recipe as written.
Yes. Simply leave out the bacon and proceed with the recipe as written. No other adjustments needed.
Cajun Bacon Crab Jalapeno Poppers
Ingredients
For the bacon and crab filling
- 4 oz cream cheese softened
- 6 oz shredded sharp cheddar cheese
- 1 pinch kosher salt
- 1 tsp Cajun seasoning
- 1 tsp dried minced onion
- ½ tsp prepared Horseradish
- 2 Tbsp roasted red bell pepper finely chopped
- 4 slices bacon cooked and crumbled
- ½ to 1 tsp Louisianna hot sauce to taste
- 8 oz fresh lump crabmeat
For the jalapeno poppers
- 12 large jalapenos halved, seeds and ribs discarded
- ¼ cup plain panko breadcrumbs
- 1 tsp extra virgin olive oil
Instructions
Make the bacon and crab filling
- In a mixing bowl, use a fork to combine the ingredients for the filling. Taste for seasoning, especially for hot sauce.
Assemble the poppers
- Fill each pepper with ~1 tablespoon of filling. This is easily done using clean hands: one to hold the peppers and the other to stuff the peppers.
Top and bake
- Heat oven to 400℉.
- In a small bowl, combine the panko breadcrumbs and olive oil.
- Gently invert each stuffed pepper onto the panko mixture so that the filling takes up crumbs. Place each pepper on parchment paper on bake sheet.
- Bake poppers at 400℉ for 20-25 minutes until peppers are cooked and topping is crispy golden.
