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Cajun Crab Poppers

My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! —Elizabeth Lubin, Huntington Beach, California
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    16 appetizers

Ingredients

  • 4 ounces cream cheese, softened
  • 1 large egg, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon Cajun seasoning
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 can (8 ounces) lump crabmeat, drained
  • 2 bacon strips, cooked and crumbled
  • 8 jalapeno peppers

Directions

  • Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 popper: 88 calories, 7g fat (4g saturated fat), 41mg cholesterol, 187mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.
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