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Creamy, cheesy, crunchy and zesty – these crab jalapeno poppers are loaded with flavor and jazzed up by Old Bay and lemon. Perfect for serving on game day or anyday as an easy seafood app.

Why you’ll love these Crab Stuffed Jalapeños

If you’re looking for the perfect party appetizer, these crab stuffed jalapeños (aka crab jalapeno poppers) are it. They’ve got everything you want in a bite-sized app: fresh jalapeños, a creamy crab filling, melty cheddar cheese and a crispy panko topping. The lemon zest adds brightness while Old Bay seasoning gives just the right coastal kick. And they’ve got heat, but not too much heat, just enough to make them exciting. I am such a wimp when it comes to heat!

An overhead image of crab jalapeno poppers on a baking sheet with lemon wedges.

How this recipe came about

There is one vegetable that I do not like: peppers. Of most any kind – green, yellow, red … except jalepenos. I love jalapenos – raw or cooked. Strange, I know! We’ve had some incredible jalapeno poppers at sushi restaurants that I have been dying to recreate. And living in coastal Maine, we have the most delicious Jonah crab meat, so I figured let’s try these two together for the ultimate game day app. So, we bought a bunch of fresh jalapenos from the Boothbay farmers market, picked up some fresh picked crabmeat from our local lobster pound and got cooking.

As a Registered Dietitian, I love creating recipes that not only taste good, but that pack in nutrition. In this recipe we are stuffing a nutrient-rich veggie (jalapenos!) with protein rich crab for a satisfying appetizer that’s also good-for-you. Win win.

Ingredients you’ll need for this recipe:

  • jalapenos
  • fresh lump crab meat
  • chives
  • cream cheese
  • cheddar cheese
  • mayonnaise
  • Old Bay seasoning
  • garlic powder
  • black pepper
  • panko breadcrumbs
  • lemon

Ingredients to make crab stuffed jalapenos laid out on a cutting board on a white counter. Crab, panko, peppers, chives, lemon, old bay, mayo, cheddar, cream cheese, garlic powder and pepper.

Step-by-Step Instructions

Full instructions are in the recipe card at the bottom of this post.

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.

Place jalapeno halves cut-side up on the baking sheet.

Hollowed jalapenos on a baking sheet ready to be stuffed.

Mix together cream cheese, shredded cheese, mayonnaise, Old Bay, garlic powder and black pepper until combined. Gently fold in crabmeat and chives (reserve some for topping).

An image of a bowl of crabmeat filling for jalapenos.

Spoon the crab filling into each jalapeño half.

An overhead image of crab stuffed jalapenos getting ready to go into the oven.

Sprinkle panko breadcrumbs over the jalapeños.

An overhead image of jalapenos stuffed with crab meat and panko crumbs.

Place the baking sheet in the oven and bake for about 25 minutes, until the peppers are tender and the panko is golden brown. If panko isn’t browning, you can broil for the last minute or so of cooking time, just keep a very close eye on them so they don’t burn.

Remove from oven. Sprinkle with reserved chives and lemon zest.

An overhead image of crab jalapeno poppers on a baking sheet.

Serve with lemon wedges.

Frequently asked questions:

Can you use canned crab for this recipe?

Fresh crab is best, but, yes, you can use canned crab. Look for the refrigerated canned crab in the seafood section of your local supermarket.

Why should you use freshly shredded cheddar?

Pre-shredded cheddar has additives to it (to inhibit mold growth and keep the shreds from clumping). These additives make the cheese more grainy when melted, so we always grate cheese prior to using it. That being said, in a pinch, pre-shredded cheese is fine.

More crab recipes for you to try!

An overhead image of jalapeno poppers with crab.

Crab Stuffed Jalapenos

Creamy, cheesy, crunchy and zesty – these crab jalapeno poppers are loaded with flavor and jazzed up by Old Bay and lemon. Perfect for serving on game day or anyday as an easy seafood app.
Print Recipe Pin Recipe
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 people
Calories 121 kcal

Ingredients
  

  • 8 large jalapenos halved lengthwise, seeds & membranes removed
  • 4 ounces cream cheese softened
  • 1/2 cup freshly grated sharp cheddar
  • 1 tbsp mayonnaise
  • 1/4 tsp Old Bay seasoning
  • 1/8 tsp garlic powder
  • Pinch ground black pepper
  • 4 ounces cooked fresh lump crab meat (use canned, if needed), picked over for shell fragments
  • 0.6 ounce package chives sliced, reserve a teaspoon for garnish
  • 2 tbsp plain panko crumbs
  • 1 lemon, zest of

For serving

  • 1 lemon (same as above) cut into wedges

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
  • Place jalapeno halves cut-side up on the baking sheet.
  • In a medium bowl, mix together cream cheese, shredded cheese, mayonnaise, Old Bay, garlic powder and black pepper until combined. Gently fold in crabmeat and chives.
  • Spoon the crab filling into each jalapeño half, pressing gently so it stays in place.
  • Sprinkle panko breadcrumbs evenly over the filled jalapeños.
  • Place the baking sheet in the oven and bake for about 25 minutes, until the peppers are tender and the panko is golden brown. If panko isn’t browning, you can broil for the last minute or so of cooking time.
  • Remove from oven. Sprinkle with reserved chives and lemon zest before serving. Serve with lemon wedges.

Nutrition

Calories: 121kcalCarbohydrates: 5gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 28mgSodium: 239mgPotassium: 119mgFiber: 1gSugar: 2gVitamin A: 514IUVitamin C: 26mgCalcium: 83mgIron: 0.4mg
Keyword crab stuffed jalapenos
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Crab stuffed jalapenos on a baking sheet lined with parchment paper with lemon wedges scattered around.