Jalapeños stuffed with seasoned crabmeat, cream cheese, and cheddar, baked until golden and bubbly with panko topping.
# What You 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
# How To Make It:
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 gloves to protect your hands from the capsaicin oils.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, cheddar cheese, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until well incorporated.
04 - Gently fold in the lump crabmeat until just combined, being careful not to break up the lumps and maintain the texture of the crab.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding slightly above the edges for a generous filling.
06 - In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated, then sprinkle over the filled poppers.
07 - Arrange poppers on the prepared baking sheet and bake at 400°F for 18 to 20 minutes, or until golden brown and the filling is bubbly around the edges.
08 - Remove from the oven and let cool for 5 minutes before serving to allow the filling to set slightly.
