Crabmeat Stuffed Jalapeno Popper Recipe

Get a special taste of Louisiana with this flavor-packed finger food.

Crabmeat Stuffed Jalapeno Poppers
Louisiana Cookin' Magazine

Crabmeat Stuffed Jalapeno Poppers

There’s nothing Louisianans love more than fried, spicy seafood. And these Crabmeat Stuffed Jalapeno Poppers from Louisiana Cookin’ Magazine do the trick! Combining the savory flavors of fresh, lump crabmeat with the pizzaz of hot peppers and a zesty batter, they’re the perfect appetizer for a Saints or LSU gameday (or really any occasion).

Ingredients for Crabmeat Stuffed Jalapeno Poppers: 

  • ½ pound lump crabmeat, picked free of shell
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup thinly sliced, fresh chives
  • 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

Method of preparation:

  1. Using a Y-shaped vegetable peeler, peel each jalapeño. Cut a slit down the length of each jalapeño. Remove seeds, being careful to keep peppers intact. Set aside.
  2. In a medium bowl, stir together 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:

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

Method of preparation:

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

Yield: 30 poppers & two cups of dipping sauce. 

This recipe was provided by Louisiana Cookin' Magazine.

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