Crab-Stuffed Jalapeño Poppers -

pulling apart crab stuffed baked jalapeno poppers to show cheese inside

Crab-Stuffed Jalapeño Poppers

Crab-stuffed jalapeño poppers are one of my favorite appetizer recipes! With just one bowl and in under 30 minutes, you'll have an addicting, slight spicy, super cheesy party snack.

Prep Time 15

Cook Time 20

Total Time 35

Servings

Author Chrissie Nelson Rotko

Ingredients

4 ounces cream cheese softened to room temperature
½ cup shredded Mexican blend cheese
½ cup shredded sharp cheddar cheese
½ cup diced roasted red pepper
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon oregano
½ teaspoon smoked paprika add up to 1 teaspoon for a smokier flavor
salt and pepper to taste
4 ounces lump crab meat
2 large eggs
20 butter crackers crushed
12 jalapeño peppers halved and seeds and ribs removed

Instructions

Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper or foil. Set aside.
In a medium bowl, mix together the softened cream cheese and the shredded cheeses until well combined. Add the roasted red peppers, lemon juice, Worcestershire sauce, and spices; stir to combine. Taste and season with salt and pepper as desired, then fold in the crab meat. Set aside.
4 ounces cream cheese, ½ cup shredded Mexican blend cheese, ½ cup shredded sharp cheddar cheese, ½ cup diced roasted red pepper, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon oregano, ½ teaspoon smoked paprika, salt and pepper, 4 ounces lump crab meat
In a shallow bowl, whisk the eggs. In a second shallow bowl, add the crushed crackers.
2 large eggs, 20 butter crackers
Stuff each pepper half with the cheese mixture. Try not to overfill the peppers.
12 jalapeño peppers
Dip each stuffed pepper half first in the egg mixture and then in the crackers, rolling to coat. Place on the lined baking sheet.
Bake for 15-20 minutes, or until the peppers are soft, the crackers are golden brown, and the cheese is melted and bubbly. If desired, broil for 2-3 minutes for an extra-crispy finish (but be careful not to let them burn!). Serve warm.

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