Ingredients
Scale
- 10 large jalapenos, halved lengthwise and seeds removed
- 8 oz (225g) cream cheese, softened
- 1 cup cooked crab meat (lump or claw meat)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional, for extra heat)
- 2 tbsp green onions, finely chopped
- ½ cup breadcrumbs (optional, for topping)
- 2 tbsp butter, melted (if using breadcrumbs)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Jalapenos
- Preheat your oven to 375°F (190°C).
- Cut the jalapenos in half lengthwise and remove the seeds and membranes using a small spoon. If you prefer less heat, scrape thoroughly to remove all seeds. Set aside.
- Make the Filling
- In a medium mixing bowl, combine the cream cheese, crab meat, cheddar cheese, Monterey Jack cheese, Cajun seasoning, garlic powder, smoked paprika, onion powder, and cayenne pepper (if using). Mix until well combined and creamy.
- Stuff the Jalapenos
- Spoon the crab mixture into each jalapeno half, pressing gently to fill them completely. Be generous with the filling, slightly mounding it for an extra indulgent bite.
- Optional Breadcrumb Topping
- In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the stuffed jalapenos for a crispy topping.
- Bake the Jalapenos
- Arrange the stuffed jalapenos on a baking sheet lined with parchment paper or a greased baking rack. Bake in the preheated oven for 18-20 minutes, or until the jalapenos are tender and the filling is golden and bubbly.
- Garnish and Serve
- Remove the jalapenos from the oven and let them cool for a few minutes. Garnish with chopped parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 stuffed jalapenos
- Calories: 120
- Sugar: 1g
- Fat: 9g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g