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Crab Cake Jalapeno Poppers

Ingredients for Crab Cake Jalapeno Poppers
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Game day eats take a trip to the sea with these creamy, decadent, smoky, completely irresistible Crab Cake Jalapeno Poppers.

  • Author: Nicole Stover
  • Prep Time: 70
  • Cook Time: 20
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Ingredients

Units Scale

Crab Cake Jalapeno Poppers

  • 12 jalapenos, medium sized
  • 8 ounces lump crab meat, carefully picked through for shells
  • 8 ounces cream cheese, room temperature
  • 1/8 cup mayonnaise
  • 1/4 cup finely diced red bell pepper
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons Old Bay or seafood seasoning
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 1 teaspoon lemon zest
  • 4 green onions, finely chopped, plus additional for topping
  • 1/2 teaspoon Worcestershire sauce

Cracker Topping

  • 1/2 cup crushed saltine crackers
  • 1 tablespoon unsalted butter melted
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon Old Bay or seafood seasoning

Instructions

  1. Heat a skillet over medium heat. Add the olive oil and diced bell pepper and cook until softened, about 4 minutes. Let cool.
  2. Add the cream cheese, mayo, Dijon, Worcestershire, lemon juice and zest, and Old Bay to a bowl and mix until smooth.
  3. Mix in the cooled red bell peppers and green onions.
  4. Add the crab to the bowl and carefully fold to combine. Refrigerate while you prepare your jalapenos.
  5. Cut the jalapenos in half. Use a small melon baller or spoon to carefully remove the seeds and ribs from the peppers. 
  6. Use a spoon to carefully fill each jalapeno boat with the crab mixture.
  7. Add the ingredients for the cracker topping to a bowl and mix to combine. Sprinkle some of the topping over each jalapeno.
  8. Allow the crab stuffed jalapenos to refrigerate for at least an hour. This portion can be done up to 24 hours in advance.
  9. Prepare your grill for 2-zone cooking. If using a charcoal grill bank your charcoal to one side. For a kettle style grill you can position your charcoal in the center leaving the outer perimeter as the cooler zone. Add wood chips for additional flavor if desired. For a gas grill preheat your grill to between 375-400 degrees, not igniting all of the burners.
  10. Carefully place the jalapenos on the cooler side of the grill and close the lid. Allow them to grill for 18-20 minutes until the tops are golden brown and the jalapenos are cooked to your liking.
  11. Garnish with a sprinkle of Old Bay and green onions. Let them cool for 5 minutes before serving with your favorite seafood sauce.

Notes

  1. The crab filling will initially be a little wet so don’t skip the step of refrigerating these prior to grilling.
  2. You can also bake these in the oven. After refrigerating the jalapeno poppers preheat your oven to 400 degrees. Allow them to bake for 18-20 minutes on a wire rack fit into a baking sheet.
  3. If you don’t like even mild heat you can use mini sweet bell peppers for this recipe. They cook up slightly quicker than jalapenos.
  4. If you are worried about your jalapenos tipping over on the grill you can always bake these indirect on a baking sheet. 

Find it online: https://beachgirlgrills.com/crab-cake-jalapeno-poppers/