Crabmeat-Stuffed Jalapeño Popper Recipe

There’s nothing Louisianans love more than Cajun-spiced seafood — especially when it's fried. These Crabmeat-Stuffed Jalapeño Poppers from Louisiana Cookin’ Magazine combine fresh, lump crabmeat with hot peppers and a zesty batter, perfect for a Saints or LSU game day.

Ingredients

• ½ pound lump crabmeat, picked free of shell
• 1 (8-ounce) package cream cheese, softened
• ¼ cup chives, thinly sliced
• 2 cups plus 2 tablespoons panko, divided
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 large egg yolks
• 2 cloves garlic, minced
• 1½ teaspoons dry mustard
• 1¾ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper, divided
• 2 large eggs
• 1 cup whole buttermilk
• 1 cup all-purpose flour
• ½ cup cornmeal
• Peanut oil, for frying

Step-by-Step Instructions

1. Using a Y-shaped vegetable peeler, peel each jalapeño, then cut a slit down the length of each, being careful to keep peppers intact. Remove seeds and set aside.
2. In a medium bowl, stir together the crabmeat, cream cheese, chives, 2 tablespoons breadcrumbs, lemon zest and juice, egg yolks, garlic, mustard, ¾ teaspoon salt and ¼ teaspoon pepper with a fork. Spoon mixture into jalapeños. Refrigerate for 30 minutes.
3. In a medium bowl, whisk together eggs and buttermilk. In another medium bowl, stir together flour, cornmeal, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. In a third medium bowl, place remaining 2 cups breadcrumbs.
4. Pour oil into a deep fryer and heat to 325 degrees. Line a rimmed baking sheet with paper towels.
5. Toss jalapeños in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in breadcrumbs, shaking off excess. Fry until golden brown, about 2 minutes. Let drain on prepared pan. Serve immediately with Spicy Dipping Sauce.

Spicy Dipping Sauce Ingredients

• 2 cups mayonnaise
• ¼ cup dry mustard
• ¼ cup prepared creamy horseradish
• ½ teaspoon ground black pepper

Instructions

In a small bowl, combine all ingredients. Refrigerate in an airtight container until ready to use.

Yield: 30 poppers and two cups of dipping sauce

This recipe was provided by Louisiana Cookin' Magazine.

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